COMPILED  BY 


3auijlfti>rs  of  tl|e  tKtttg 


gtujlta  Aoetutr  (Ehrisliati  (Chwrrh 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


tn 


To  al!  who  have  so  kindly  contributed 
to  the  success  of  this  little  book,  by  their 
patronage,  financial  aid,  and  recipes,  we 
extend  thanks. 


Magnolia  (Hook  look 


Compiled  by 

b,f  Saunters  of  tfje  King  £>. 

of  the 

IHagnolta  Au^nup  CljriBttan 


Ollass 


Cor.  25th  St. 
and  Magnolia  Ave. 


,  QIaltfnrnta 


THE  MAGNOLIA  COOK  BOOK 


Table  of  Weights  and  Measures 


One  pint  of  liquid 

Two   cups  granulated  sugar 

Two  and  one-half  cups  powered  sugar     - 

Four  cups  of  flour  one  quart 

Two  heaped  cups  of  butter 

One  table-spoon  butter 

Two  table-spoons  flour    - 

Butter  size  of  an  egg 

Four  table-spoons 

Two  wineglasses 

Four  gills 

Two  pints 

Four'quarts 


one  pound 

one  pound 

one  pound 

or  one  pound 

one  pound 

one  ounce 

one   ounce 

two  ounces 

one  wineglass 

one  gill 

one  pint 

one  quart 

one  gallon 


"What  shall  I  have  for  dinner? 

What  shall  I  have  for  tea? 
An  omelet,  a  chop  or  two, 

Or  a  savory  fricasee? 
Dear!  How  I  wish  that  Nature 

When  she  made  her  mighty  plan, 
Hadn't  given   the  task  to  woman 

To  care  for  hungry  man." 


THE  MAGNOLIA  COOK  BOOK 


Time  Table  for  Cooking 

BAKING  BREAD,  CAKES  AND  PUDDINGS. 


Loaf    bread    40  to  60  m. 

Rolls,    Biscuit    10  to  20  m. 

Graham    gems    20  m. 

Gingerbread     20  to  30  m. 

Sponge-cake     45  to  60  m. 

Plain    cake     30  to  40  m. 

Fruit    cake    2  to    3  hrs. 

Cookies     10  to  15  m. 

Bread    pudding    1  hr. 

Rice  and  Tapioca 1  hr. 


Indian   pudding    2  to    3  hrs. 

Plum    pudding    2  to    3  hrs. 

Custards     15  to  20  m. 

Steamed    brown-bread..  3  hrs. 

Steamed   puddings    I  to    3  hrs. 

Pie-crust     about  30  m. 

Potatoes    30  to  45  m. 

Baked    beans    6  to    8  hrs. 

Braised   meat    3  to    4  hrs. 

Scalloped   dishes    15  to  20  m. 


BAKING  MEATS. 


Beef,     sirloin,    rare,    per 

Ib 8  to  10  m. 

Beef,  sirloin,  well  done 

per  Ib 12  to  15  m. 

Beef,  rolled  rib  or 

rump,  per  Ib 12  to  15  m. 

Beef,  long  or  short 

fillet  20  to  30  m. 

Mutton,  rare,  per  Ib....  10m. 

Mutton,  well  done,  per 

Ib 15  m. 

Lamb,  well  done,  per  Ib.  15  m. 

Veal,  well  done,  per  Ib.  20  m. 

Pork,  well  done,  per  Ib. .  30  m. 


Turkey,   10  Ibs.  wt 3  hrs. 

Chickens,  3  to  4  Ibs.  wt.l  to  1%  hrs. 

Goose,    8    Ibs 2  hrs. 

Tame   duck    40  to  60  m. 

Game   duck    30  to  40  m. 

Grouse,    Pigeons    30  m. 

Small    birds     15  to  20  m. 

Venison,   per   Ib 15  m. 

Fish,    6    to   8    Ibs.;    long, 

thin   fish    1  hr. 

Fish,    4   to   6    Ibs.;    thick 

Halibut     1  hr. 

Fish,    small    20  to  30  m. 


BOILING. 


Oatmeal,    rolled     30  m. 

coarse,    steamed  3  hrs. 

Rice,    steamed    45  to  60  m. 

Rice,    boiled     15  to  20  m. 

Wheat   Granules    20  to  30  m. 

Eggs,    soft   boiled 3  to    6m. 

Eggs,    hard   boiled    15  to  20  m. 

Fish,     long,     whole,     per 

Ib 6  to  10  m. 

Fish,   cubical,  per  Ib. —  15m. 

Clams,    Oysters    3  to    5m. 

Beef,    corned    and    a    la 

mode     3  to    5  hrs. 

Veal.    Mutton    2  to    3  hrs. 

Tongue     3  to    4  hrs. 

Ham    5  hrs. 


.20  lo  30  in. 


Sweetbreads      .... 

Asparagus,  Tomatoes, 

Peas  15  to  20  m. 

Macaroni,  Potatoes, 
Spinach,  Squash, 
Celery,  Cauliflower, 
Greens  20  to  30  m. 

Cabbage,    Eeets.    young. 30  to  45  m. 

Parsnips,    Turnips    30  to  45  m. 

Carrots,  Onions,  Sal- 
sify   30  to  60  m. 

Beans,  String  and 

Shelled  1  to  2  hrs. 

Puddings,    1    qt.,    stmd. .  3  hrs. 

Puddings,    small    1  hr. 


BROILING. 


Steak, 

Steak, 

inch 

Small, 

s 

0° 


one   inch    thick. . 
one    and    a    half 

thick    

thin    fish    5  to 


4  m. 


G  m. 
8  m. 


Thick    fish    12  to  15  m. 

^hono   tiroil?d  in   paper.   8  to  10  m. 

Chickens     20  m. 

Liver,    Tripe,    Bacon....   3  to    8m. 


THE  MAGNOLIA  COOK  BOOK 


JINGLES    FOR    THE    COOK. 

"Mind    the   clock   and   we   shall   feel 

Quite    refreshed    from    every    meal. 

But  if   meats  are   late  and   hurried 

Every    one   feels   cross   and'  worried. 

Cooking  is  an  art   they   say, 

But  for  some  it   is   but  play. 

So    we'll    sing   a    merry    rhyme 

And   get   our   cooking  done   on    time. 

On  bread   the   staff  of  life   we  feed; 

To   make   it   light   we   have   to   knead. 

Lobster    sauce   just   fits    your    salmon; 

And   mint  sauce  goes  your  roast  lamb   on; 

Few    make    it    right,    how    few,    alas, 

But,   oh!    'tis   good — egg   sauce   with   bass. 

Your    oysters    roll    in    cracker    dust, 

And   fry    till    brown    this   cracker   crust. 

But   when   the  stew   or  soup  you   make 

Be  sure  you  milk,   not  water,   take. 

Just   shut  your  eyes   to   put   in   butter; 

The  size  might  make  your  conscience  flutter. 

Roast    turkey — few    we'd    have    to    tell 

How   good    it    is    with   cranberry   jell. 

Veal   cutlets    fry   till   crisp — frogs   legs, 

If  you  a   luscious  dish   would    make. 

Put   honey   on   your   buckwheat   cakes. 

When   beans  are  taken   from  the  pot 

Let  brown  bread  follow,  piping  hot. 

When  beef  you  roast,  have  one  spot  rare; 

'Tis    easy   done   if   watched    with    care. 

At   ev'ry   meal — in   ev'ry   place 

Let   kindest   smile   be    on   your   face. 

The   humblest   dish   we'll   find   is   nice 

If  love   is   freely   used    for   spice." 


THE  MAGNOLIA  COOK  BOOK 


"Give   us   this  day   our  daily   bread." 

Hygienic  Bread. 

Mix  together  the  flour  of  love,  made  from  the  whole 
kernel  (giving  the  all-inclusive  flavor  and  quality),  the 
leaven  of  spirit,  the  salt  of  common  sense,  the  water  of 
life  appreciated.  Let  this  rise  in  the  encouraging  at- 
mosphere of  patience.  Knead  and  mold  in  the  silence. 
Butter  with  cheerfulness  and  serve  to  the  entire  family. 

Compressed  Yeast  Bread. 

Use  for  2  loaves  of  bread.  3  quarts  of  sifted  flour, 
nearly  a  quart  of  warm  water,  a  level  lablespoon  of 
salt,  and  an  ounce  of  compressed  yeast.  Dissolve  the 
yeast  in  a  pint  of  lukewarm  water,  then  stir  into  if 
enough  flour  to  make  a  thick  batter.  Cover  the  bowl 
containing  the  batter,  or  sponge,  and  set  in  a  warm 
place  to  rise.  Now  stir  into  this  sponge  the  salt  dis- 
solved in  a  little  warm  water,  add  the  rest  of  the  flour 
and  sufficient  warm  water  to  make  the  dough  stiff 
enough  to  knead;  knead  it  from  5  to  10  minutes,  and 
let  raise  again.  When  light  divide  into  loaves,  knead 


8  THE  MAGNOLIA  COOK  BOOK 

into  shape  and  put  into  greased  baking  tins;  cover 
with  a  doubled  thick  cloth,  set  in  a  warm  place  again 
and  when  twice  their  height  put  in  oven  and  bake. 
The  dough  should  rise  and  begin  to  brown  after  about 
15  minutes,  but  only  slightly.  Bake  from  50  to  60 
minutes  and  have  it  brown  all  over  when  well  baked. 

Baking  Powder  Bread. 

Good  for  invalids.  Three  cups  whole  wheat  flour,  1 
cup  white  flour,  4  rounding  teaspoons  baking  powder, 
1  teaspoon  salt,  1  tablespoon  sugar,  2l/±  cups  sweet 
milk.  Have  batter  thick  enough  to  spoon,  put  in 
greased  pans,  cover  and  let  raise  1/2  hour.  Bake  1  or 
more  hours  in  slow  oven. 

Mrs.    S.    J.    Chapman. 

Steamed  Brown  Bread. 

Two  cups  corn  meal,  1  cup  graham  flour,  I  cup  white 
flour,  1  cup  molasses,  3  cups  warm  water,  3  level  tea- 
spoonfuls  soda,  1  level  teaspoonful  salt.  Mixture  very 
thin ;  pour  into  3  1-lb.  cans  and  steam  1  hour. 

Mrs.  W.  J.  Jeter. 

Brown  Bread. 

Two  cups  graham  flour,  2  cups  corn  meal,  yz  cup 
molasses,  2  cups  sour  milk,  1  teaspoonful  soda,  1  tea- 
spoonful  salt.  Steam  2y2  hours. 

Mrs.    O.     Stewart. 

Brown  Bread. 

Three  coups  of  graham  flour,  1  cup  sour  milk.  1  tea- 
spoonful  soda.  1  cup  sorghum  and  a  little  salt.  Steam 
3  hours,  then  bake  fifteen  minutes.  Excellent  and  eco- 
nomical. Try  it. 

Mrs.    Fielding. 


THE  MAGNOLIA  COOK  BOOK 


Sweetened  Brown  Bread. 

One  egg,  l/2  cup  sugar,  y2  cup  melted  shortening, 
11/0  cups  sour  milk,  y2  teaspoonful  salt,  1  level  tea- 
spoonful  soda,  dissolved  in  hot  water,  iy2  cups  graham 
flour,  %  cup  white  flour,  1  heaping  teaspoonful  baking 
powder.  Bake  in  loaf  in  slow  oven  1  hour. 

Mrs.    W.    J.   Jeter. 

Corn  Bread. 

One  and  a  half  cups  corn  meal,  2  level  teaspoonfuls 
baking  powder,  y2  cup  sugar,  1  cup  milk,  %  cup  white 
flour,  1/2  teaspoon  salt,  1  egg,  1  heaping  tablespoon 
lard.  Beat  egg  and  sugar  together,  sift  meal,  flour 
and  salt,  mix  in  lard,  then  add  milk  and  bake. 

Mrs.    Burford. 

Boston  Brown  Bread. 

One  cup  sour  milk,  1  cup  molasses,  l1/^  cups  graham 
flour,  1  egg,  1  heaping  teaspoon  soda  dissolved  in  hot 
water,  1  cup  sweet  milk,  1  cup  corn  meal,  2-3  cup 
white  flour,  1  small  teaspoon  salt.  Mix  milk,  eggs  and 
molasses,  add  salt  and  soda.  Mix  flour,  corn  meal  and 
graham  together  in  another  dish  and  add  to  first  mix- 
ture slowly,  stirring  thoroughly.  Steam  2  hours  and 
bake  y2  or  %  hour.  Use  large  cup. 

Mrs.  J.  I.  Countryman. 

Nut  Bread. 

Four  cups  of  flour,  1  teaspoon  salt,  1  cup  milk,  1  cup 
sugar,  6  teaspoons  baking  powder,  1  cup  of  English 
walnut  meats,  2  eggs.  Chop  nut  meats  into  small  pieces 
and  mix  with  dry  ingredients.  Add  milk  and  well  beaten 
eggs;  put  in  2  buttered  bread  pans  and  let  stand  20 
minutes;  then  bake  as  any  raised  bread.  This  recipe 


THE  MAGNOLIA  COOK  BOOK 


makes  2  loaves.  A  part  of  the  dough  baked  in  gem 
pans  is  very  desirable.  This  recipe  will  make  1  loaf 
and  fill  9  or  10  gem  pans.  Either  white  or  entire  wheat 
flour  can  be  used  and  found  very  nourishing. 

Mrs.   M.   V.    Stickney. 

Nut  Bread. 

One  egg,  1  cup  milk,  1  cup  sugar,  2-3  cup  nuts  ..(be- 
fore chopping),  a  cupful  flour,  2  teaspoonfuls  baking 
powder.  Beat  egg  very  light,  add  nut  meats,  sugar, 
flour  and  baking  powder  together.  Let  all  stand  in  a 
greased  pan  20  minutes.  Then  bake  in  moderate  oven 
%  to  1  hour.  Covering  the  pan  the  first  fifteen  minutes, 
makes  the  bread  shiny. 

Mrs.    Gilmer. 

Nut  Bread. 

Two  cups  milk,  1  egg  well  beaten,  1  cup  sugar,  1 
cup  chopped  English  walnuts,  4  cups  sifted  flour,  4 
teaspoons  baking  powder,  1  teaspoon  salt.  Mix  well  in 
order  given,  putting  baking  powder  and  salt  into  flour. 
This  makes  two  loaves.  Bake  %  hour. 

Mrs.    G.    A.    Retter. 

Graham  Nut  Bread. 

Two  cups  graham  flour,  2  cups  white  flour.  2-3  cup 
molasses,  1%  cups  sour  milk,  y±  teaspoon  salt,  1  round- 
ing teaspoon  soda,  1  cup  walnuts.  Bake  45  minutes 
in  slow  oven. 

Mrs.     Morton    Tyrrell. 

Nut  Loaf. 

Two  cups  sour  milk,  y2  cup  sugar,  y2  cup  molasses, 
2  small  teaspoons  melted  lard,  4  cups  graham  flour.  1 


THE  MAGNOLIA  COOK  BOOK  II 

cup  English  walnuts,  chopped.     Bake  forty  minutes  in 
slow  oven.     This  makes  one  large  and  one  small  loaf. 

Mrs.    F.    H.    Jenness. 

Sandwich  Bread. 

Three-quarters  cup  sugar,  2  cups  sweet  milk,  4  cups 
flour,  1  cup  ground,  walnuts,  2  eggs,  l/2  teaspoon  salt, 
4  tablespoons  baking  powder.  Mix  well.  Raise  20 
minutes.  Bake  1  hour.  This  is  good  with  butter  or 
peanut  butter. 

Mrs.    C.    F.    W.    Palmer. 

Coffee  Bread. 

One  coffee  cup  bread  yeast,  1  cup  sugar,  pinch  of 
salt,  1  small  pint  sweet  milk  heated-  a  little,  %.  cup 
butter.  Flour  for  soft  dough.  Set  this  at  night.  In 
the  morning  put  in  the  pans  to  raise.  Put  melted  but- 
ter, sugar  and  cinnamon  on  each  cake.  Bake  about  20 
minutes.  Sprinkle  with  sugar  after  baked.  Will  make 
about  four  good  sized  cakes. 

Mrs.    Countryman. 

Egg  Corn  Bread. 

One  cup  corn  meal,  1  cup  flour,  1  teaspoon  soda,  1 
teaspoon  salt,  1  heaping  teaspoon  baking  powder,  sifted 
together,  and  add  1  cup  sour  milk  and  1  egg.  Beat 
thoroughly  and  bake  in  a  buttered  and  floured  pan. 

Mrs.    McKnight. 

Corn  Cake. 

Half  cup  corn  meal,  1  cup  milk ;  scald  milk  and  pour 
on  corn  meal.  When  cool  add  i/2  teaspoon  salt,  1  tea- 
spoon sugar,  1  tablespoon  melted  butter  and  yolks  of 
2  eggs,  lastly  the  whites  beaten  stiff.  Bake  1/2  hour 
in  slow  oven. 

Mrs.   S.   J.   Chapman. 


12  THE  MAGNOLIA  COOK  BOOK 

Bran  Bread. 

Two  cups  bran,  1  cup  whole  wheat,  1%  cups  sweet 
milk,  1  tablespoon  New  Orleans  molasses,  1  teaspoon 
baking  powder,  %  teaspoon  soda,  %  teaspoon  salt. 
Bake  %  of  an  hour. 

Dr.    Mary    J.    Green. 

Hot  Breads 

Parker  House  Rolls. 

Three  pints  flour.  1  large  tablespoon  lard.  Rub  into 
flour  with  teaspoon  salt.  Then  scald  generous  pint  of 
milk  with  a  small  ^  cup  of  sugar,  2-3  cake  of  com- 
pressed yeast  dissolved  in  %  cup  water.  Add  to 
milk  when  it  is  luke  warm.  Make  a  hole  in  flour  and 
pour  into  it  this  mixture.  Do  this  early  in  even  in  er 
and  let  stand  till  bedtime,  stir  down  and  let  rise  till 
morning.  Then  stir  down  again  and  let  rise  once  more ; 
then  put  on  board  and  roll  about  half  an  inch  thick. 
Cut  with  biscuit  cutter,  spread  with  melted  butter,  fold 
over.  Let  rise  till  light,  then  bake. 

N. 

French  Rolls. 

Two  eggs  beaten  lightly;  mix  with  them  !/2  pint 
water,  with  1  yeast  cake,  1  desert  spoon  of  sugar,  1 
tablespoon  salt,  enough  flour  to  make  consistency  of 
waffles.  Make  early  in  the  morning,  let  stand  until 
light,  when  light  stir  in  enough  flour  to  make  dough 
and  one  tablespoon  lard.  Let  rise  again,  when  light 
roll  and  cut  with  biscuit  cutter,  lap  over  and  put 
butter  between.  Let  rise  and  then  bake. 

Mrs.   Carrie   Smyer. 

Spanish  Buns. 

^rearo  toother  a/4  cup  butter,  1  cup  C  sugar  and 
yolks  of  3  eggs.  Then  add  %  cup  cold  water,  1  cup 
flour,  2  teaspoons  baking  powder,  1  teaspoon  allspice, 
1  teaspoon  cinnamon,  y2  cup  raisins. 

Cora  U.  Colt. 


THE  MAGNOLIA  COOK  BOOK  13 

Spanish  Bun. 

Two  cups  granulated  sugar,  2  cups  flour,  2  teaspoons 
baking  powder,  4  eggs,  2  teaspoons  cloves,  5  teaspoons 
cinnamon,  1  cup  milk,  %  cup  butter.  Cream  butter, 
add  sugar  and  beat  till  light  (sift  flour,  baking  powder 
and  spices  together),  add  eggs  well  beaten,  then  milk, 
lastly  the  flour.  Icing :  AVhites  of  3  eggs,  beaten  very 
light,  then  add  1%  cup  granulated  sugar,  spread  on 
cake  while  hot  and  return  to  oven  to  brown. 

Miss    Hanvey. 

Fruit  Rolls. 

Sift  together  1  pint  of  flour,  2  slightly  rounding  tea- 
spoonfuls  of  baking  powder,  ^2  teaspoonful  of  salt. 
and  2  rounding  tablespoonfuls  of  sugar.  Add  to  these 
2  rounding  tablespoonfuls  of  butter,  rub  together  un- 
til thoroughly  mixed.  Beat  1  egg.  add  to  it  V2  cup 
of  milk,  mix  with  dry  materials,  knead  lightly  until  a 
smooth  dough,  no  longer.  Roll  out  about  1-3  of  an 
inch  thick.  Spreak  butter  carefully  over  the  dough. 
Sprinkle  sugar  and  a  dusting  of  cinnamon  over  this 
and  lastly  ^  cup  of  raisins,  chopped,  a  little  finely 
chopped  citron  and  %  cup  chopped  walnuts.  Roll  from 
you  into  a  compact  roll,  cut  into  slices  half  an  inch 
thick.  Place  close  together  in  pan.  brush  over  with 
melted  butter  and  bake  in  moderate  oven  15  minutes. 

Mrs.    W.    J.   Jeter. 

Cottonseed  Flour  Biscuit. 

One  cup  cottonseed  flour,  1  cup  wheat  flour,  1  level 
teaspoon  soda.  2  level  teaspoons  baking  powder,  1 
tablespoon  sugar,  2  tablespoons  lard,  %  cup  butter- 
milk. Sift  dry  ingredients  together.  Cut  in  lard 
with  a  knife.  Add  milk  slowly.  Turn  out  on  a  floured 
board.  Knead  slightly.  Roll  out  %  inch  thick.  Cut 
with  floured  cutter. 

Note — If  it  is  not  convenient  to  use  sour  milk,  sweet 
milk  may  be  used  by  using  4  teaspoons  baking  powder 
instead  of  both  soda  and  baking  powder.  Cottonseed 


14  THE  MAGNOLIA  COOK  BOOK 

flour  is  six  times  as  nutritious  as  wheat  flour  and  is 
good  for  all  gastric  troubles. 

Ola   Thompson. 

Corn  Meal  Biscuits. 

One  and  a  quarter  cups  flour,  %  cup  corn  meal.  4 
teaspoons  baking  powder,  l/2  teaspoon  salt,  1  table- 
spoon sugar,  1/2  tablespoon  butter,  2  eggs,  3/4  cup 
milk.  Mix  like  biscuits. 

Mrs.    Hege. 

Cream  Date  Biscuits. 

Two  cups  flour,  1  cup  sweet  cream,  i/o  teaspoonful 
salt  (scant').  1  rounding  teaspoonful  baking  powder. 
Mix  well,  roll  out  thin  and  cut  with  biscuit  cutter: 
now  place  a  seeded  date  on  half  the  biscuit,  then  fold 
over  the  other  half  and  place  a  date  on  top :  brush  over 
the  tops  with  cream  and  bake  in  quick  oven. 

Mrs.    W.    J.    Jeter. 

Bran  Gems. 

Two  cups  bran,  small  teaspoon  soda,  small  teaspoon 
baking  powder,  small  teaspoon  salt.  1  cup  white  flour, 
%  cup  molasses,  y±  cup  milk  or  water.  Mix  thorough- 
ly and  bake  in  slow  oven  for  1  hour. 

Mrs.     N.     O.     Anderson. 

Bran  Gems. 

Two  cups  wheat  bran,  1  cup  flour,  1  teaspoonful 
soda,  li/2  cups  sour  milk,  *4  CUP  shortening.  3  table- 
spoonfuls  molasses. 

Ida    B.    Davison. 

Muffins. 

Two  cups  sifted  flour.  2  slightly  rounding  teaspoon- 
fuls  baking  powder.  i/£>  teaspoonful  of  salt.  2  rounding 
tablespoonfuls  butter.  2  rounding  tablespoonfuls  sugar, 
2  eggs,  %  cup  sweet  milk.  Sift  flour,  salt,  baking 
powder  and  sugar  together,  rub  butter  into  them,  then 


THE  MAGNOLIA  COOK  BOOK  15 

add  the  milk ;  add  the  eggs  unbeaten,  stir  just  long 
enough  to  mix.  Bake  in  gem  pans  15  minutes  in  quick 
oven. 

Mrs.    W.    J.   Jeter. 

Muffins. 

Two  cups  flour.  4  teaspoons  baking  powder,  1/2  tea- 
spoon salt,  2  tablespoons  of  sugar,  1  cup  milk,  2  table- 
spoons of  melted  butter,  1  egg.  Sift  flour,  baking  pow- 
der, salt  and  sugar  together.  Beat  egg,  add  milk,  then 
dry  ingredients,  adding  melted  butter  last.  Bake  from 
20  to  25  minutes. 

Muffins. 

One-fourth  cup  butter,  1/4  cup  sugar,  1  egg,  pinch 
of  salt,  %  cup  milk,  2%  cups  flour,  3  heaping  teaspoons 
baking  powder.  Cream  butter  and  sugar.  Mix  in  yolk 
of  egg,  add  milk,  next  sifted  flour  and  baking  powder. 
Fold  in  beaten  white.  This  makes  a  stiff  batter. 

Mrs.  S.  B.   Snydef. 

Muffins. 

Two  cups  of  flour.  1  cup  sweet  milk.  1  tablespoonf nl 
sugar,  1  tablespoonful  butter,  1  tablespoonful  lard.  2 
eg^s,  2  teaspoonfuls-  baking  powder. 

Mrs.   Hanvey. 

Muffins. 

Two  cups  of  flour,  1  cup  of  sweet  milk,  1/4  cup  sugar. 
1/2  teaspoon  salt.  2  teaspoons  baking  powder.  1  egg.  1 
tablespoon  melted  butter  or  cottolene.  Bake  in  mod- 
erate oven. 

Mrs.  O.  P.   Lockhart. 

Muffins. 

One  tablespoonful  of  butter,  1  tablespoonful  of  sugar. 
1  egg,  1  teaspoonful  of  baking  powder,  1  cup  of  flour, 
1/2  cup  of  sweet  milk.  Cream  together  butter  and 
sugar,  beat  whole  egg  well  and  add.  Stir  in  dash  of 


16  THE  MAGNOLIA  COOK  BOOK 

salt,  the  milk,  and  then  the  sifted  flour,  into  which 
the  baking  powder  has  been  mixed.  Beat  well,  bake 
quickly. 

Mrs.  J.  M.  Woodruff. 

..Rice  Muffins. 

Two  and  a  quarter  cups  flour,  %  cup  cooked  rice, 
3  teaspoons  baking  powder,  y2  teaspoon  salt,  2  table- 
spoons sugar,  1  cup  milk,  1  egg,  2  tablespoons  melted 
butter.  Mix  flour,  salt,  baking  powder  and  sngar. 
beat  egg  well  and  add  y2  CUP  of  milk,  mixing  remainder 
of  milk  with  rice,  and  add  slowly  to  flour,  etc. ;  beat 
well  and  add  butter.  Bake  in  gem  pans  10  or  12 
minutes. 

Miss    Bartlett. 

Buttermilk  Waffles. 

One  pint  flour,  */>  teaspoon  baking  powder,  1-3  tea- 
spoon salt.  1  egg  well  beaten,  1%  cups  buttermilk  into 
which  1/2  teaspoon  of  soda  has  been  stirred,  y2  table- 
spoon melted  butter.  Sift  the  flour,  baking  powder 
and  salt  together.  Beat  the  yolk  and  white  of  egg 
separately,  add  the  yolk,  buttermilk  and  melted  but- 
ter, lastly  the  white  beaten  stiff. 

Ida    B.    Davison. 

Quick  Waffles. 

One  pint  sweet  milk,  y2  CUP  butter  melted,  sifted 
flour  to  make  a  soft  batter;  add  the  beaten  yolks  of 
three  eggs,  then  the  beaten  whites,  and  lastly  (just 
before  baking),  two  teaspoons  baking  powder,  beating 
very  hard  and  fast  for  a  few  minutes. 

Mrs.    J.    M.    Woodruff. 

Wafflles. 

Sift  together  thoroughly  2  cups  of  flour,  2  teaspoons 
baking  powder  and  1  teaspoon  of  salt.  Add  1  pint  of 
milk  or  enough  to  make  a  good  batter.  Add  1  table- 
spoon melted  butter  and  the  yolks  of  2  eggs.  Add  the 
well  beaten  whites  of  the  2  eggs  last. 

Mrs.    White. 


THE  MAGNOLIA  COOK  BOOK  17 


18 


THE  MAGNOLIA  COOK  BOOK 


HOURS 
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Phone   B  3980 
West  2004 


CHAS.  MOTTAZ,    Prop. 
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TERMS  CASH 


Groceries,  Fruit,  Flour,  Feed,  Fuel  and  Vegetables 

Our  Coffees  and  Teas  are  always  the  Best 
1273-1275  W.   22nd  St.   Cor.   Willard  Ave. 


Bonnie  Brae  Brand 

Creamery  Butter 

Made  for 

Benj.  Thatcher  &  Sons 


— Butter  milK 


PKone  S.  02Q8 


THK  MAGNOLIA  COOK  BOOK  19 


"All   human   history   attests 

That  happiness  for  man — the  hungry  sinner — 

Since    Eve    ate    apples,     depends    upon    his    dinner." 

Vegetable  Soup. 

Chop  coarse  and  place  in  3  quarts  of  cold  water 
the  following  vegetables :  4  tomatoes,  6  carrots,  1 
small  head  of  cabbage,  4  green  peppers,  2  heads  of 
celery,  1  small  bunch  of  parsley,  4  medium  sized  onions, 
%  cup  of  rice  and  a  pinch  of  thyme,  marjoram  and 
sage,  1  teaspoon  of  salt.  Let  cook  slowly  for  2  hours, 
then  add  4'  tablespoons  of  Japanese  sauce,  1  tablespoon 
of  butter  and  l/o  pint  of  cream.  Very  good. 

Mrs.    Frank    Tyrrell. 

Tomato  Bisque. 

One  pint  of  sweet  milk.  1  pint  tomatoes  strained,  but- 
ter, salt  and  pepper  to  taste.  Heat  tomatoes  with  y» 
teaspoon  soda,  heat  milk  and  butter.  Pour  boiling  to- 
matoes into  the  hot  milk  and  serve  at  once.  Can  be 
thickened  with  cornstarch  if  desired. 

Mrs.    McKelvey. 

Tomato  Bisque. 

Melt  1  tablespoon  of  butter  in  saucepan  and  stir  in 
all  the  flour  it  will  absorb,  strain  tomatoes  through  a 
soup  strainer,  add  a  pinch  of  soda  and  heat.  Add 
milk  to  butter  and  flour,  cook  and  stir  till  lumps  are 
out.  Use  y±  milk  and  %  tomato  stock,  add  milk  until 
like  a  sauce,  then  add  hot  stock,  season  with  red  pepper 
and  salt. 

Mrs.  C.  W.  Cord. 

Tomato  Puree. 

Two  cups  cooked  tomato,  2  cups  soup  stock,  1  teaspoon 


20  THE  MAGNOLIA  COOK  BOOK 

salt,  2  tablespoons  butter,  %  teaspoon  pepper,  1  table- 
spoon flour.  Strain  soup  stock  and  rub  tomatoes 
through  seive,  let  boil  and  bind  with  butter  and  flour, 
season  and  serve. 

Cream  Cauliflower  Soup. 

One  small  head  cauliflower,  2  tablespoons  butter,  1 
tablespoon  flour,  2  cups  milk,  1  stalk  celery,  salt  and 
pepper.  ('ook  cauliflower  in  salted  water  until  tender, 
force  through  coarse  sieve.  Melt  butter,  add  flour, 
then  milk  slowly,  add  celery  finely  cut,  and  salt  and 
pepper  and  cauliflower.  Do  not  let  the  milk  boil. 

Cream  Lima  Bean  Soup. 

One  cup  dried  lima  beans,  iy2  pints  cold  water.  1 
slice  onion,  2  slices  carrots,  1  teaspoon  salt,  1  cup  milk. 
2  tablespoons  butter,  2  tablespoons  flour,  y$  teaspoon 
pepper.  Soak  beans  over  night,  cook  until  tender, 
force  through  sieve.  Cook  vegetables,  which  have  been 
chopped  very  fine,  in  hot  butter  for  5  minutss,  remove 
and  add  flour,  milk  and  beans,  season  and  serve. 

Amsterdam  Soup. 

Clean  1  quart  oysters,  chop  and  then  parboil,  drain 
and  to  liquor  add  enough  water  to  make  1  quart  liquid. 
Brown  3  tablespoons  butter  wi+h  3  tablespoons  flour, 
then  add  oyster  liquid  and  simmer  i/^  hour.  Season 
with  salt,  paprika  and  celery  salt  and  just  before  serv- 
ing add  1  cup  cream. 

T.    W.   C.   A.   Cooking:   School. 

Swiss  Soup. 

Two  small  potatoes,  1  small  turnip.  1  pint  sr-alded 
milk.  !/2  small  onion.  1  tablespoon  butter,  1  teaspoon 
salt.  2  tablespoons  flour,  %  teaspoon  pepper.  Boil 
potatoes,  turnip  and  onion  until  soft,  rub  through  sieve. 
add  1  iX-cups  boiling  water,  also  scalded  milk.  Bind 
with  butter  and  flour,  season  and  serve. 

Miss    Bartlett. 


THE  MAGNOLIA  COOK  BOOK 


Spinach  Soup. 

Two  quarts  spinach.  6  cups  cold  water,  bit  of  bay 
leaf,  1  teaspoon  salt,  3  tablespoons  butter,  3  table- 
spoons flour,  2  cups  milk.  1  clove  of  garlic  or  2  table- 
spoons chopped  onion,  cayenne  pepper  and  celery  salt. 
y2  cup  cream.  Cook  spinach  in  water  30  minutes. 
Press  through  a  sieve,  scald  milk  with  onion  and  bay 
leaf,  add  butter  and  flour  cooked  together,  strain,  add 
seasonings  and  spinach  mixture;  cook  5  minutes  and 
serve.  Garnish  with  beaten  cream. 

Mrs.    S.    B.    Snyder. 

Baked  Bean  Soup. 

Two  cups  cold  baked  beans,  2  pints  cold  water,  2 
slices  of  onion,  1  cup  stewed  tomatoes ;  let  simmer  for 
30  minutes,  then  press  through  a  sieve.  Place  on  stove 
and  add  2  tablespoons  butter,  2  tablespoons  flour,  salt 
and  pepper. 

Miss  Vera   DeForest. 

Cream  of  Carrot  Soup. 

Cook  2  cups  of  grated  carrot  and  a  small  onion  sliced 
in  a  pint  of  water.  Press  through  a  strainer  into  a 
pint  of  hot  milk,  season  with  salt  and  pepper,  add  a 
level  tablespoon  of  flour  mixed  smooth  with  a  little 
milk,  and  after  this  has  cooked  a  tablespoon  of  butter. 
Serve  with  croutons. 

Mrs.  O.  P.  Lockhart. 

Egg  Balls. 

Boil  4  eggs,  put  into  cold  water,  mash  yolks  with  yolk 
of  1  raw  egg.  and  1  teapsoon  of  flour,  pepper,  salt  and 
parsley;  make  into  balls  and  boil  2  minutes. 

Mrs.    J.    M.    Woodruff. 

Egg  Balls. 

Four  hard  cooked  eggs,  1  raw  egg,  salt  and  cayenne 
pepper,  flour  or  sifted  cracker  crumbs.  Mash  yolks  of 
eggs,  add  seasonings  and  enough  yolk  of  raw  egg  to 


22  THE  MAGNOLIA  COOK  BOOK 

form  a  paste.  Shape  into  balls  the  size  of  a  walnut, 
dip  into  slightly  beaten  white  of  egg.  roll  in  flour  or 
cracker  crumbs  and  fry  in  deep  fat.  Drain  and  serve 
with  soup. 

Rice  Balls. 

One  cup  cold  cooked  rice,  2  tablespoons  flour,  1  egg. 
salt,  cayenne,  nutmeg,  1  teaspoon  grated  lemon  rind,  1 
teaspoon  chopped  parsley.  Press  rice  through  sieve. 
add  flour,  egg  and  seasonings.  Roll  in  balls  allowing 
a  teaspoonful  for  each  ball.  Cook  in  boiling  salted 
water  until  they  harden  on  the  outside.  Serve  hot 
with  soup. 

Noodles,  Dutch  Style. 

Two  eggs,  2  tablespoons  milk.  y2  teaspoon  salt  and 
as  much  flour  as  the  egg  and  milk  will  take  up.  Now 
lay  on  board  and  work  as  much  flour  in  as  possible. 
Roll  almost  as  thin  as  paper,  cut  as  narrow  as  possible, 
drop  into  boiling  salted  water,  cook  until  tender.  When 
done  pour  off  water,  then  cover  wi^h  2  slices  of  bread 
cut  into  tiny  squares  browned  in  plenty  of  butter. 

Mrs.    W.    J.    Jeter. 

Browned  Crackers. 

Spread  crackers  with  butter,  sprinkle  with  salt  and 
cayenne  and  brown  in  oven.  Serve  with  soup. 

Cheese  Crackers. 

Spread  crackers  thinly  with  butter,  sprinkle  with 
salt  and  cayenne  and  cover  with  grated  cheese.  Heat 
in  oven  until  cheese  is  melted.  Serve  with  soups. 

Croutons. 

Cut  bread  a/4  inch  in  thickness  removing  crust,  cut 
slices  in  strips  and  strips  in  cubes.  Dip  in  melted  but- 
ter and  brown  in  oven  or  fry  in  deep  fat. 

Mrs.    S.    B.    Snyder. 


THE  MAGNOLIA  COOK  BOOK  23 


"Mingle,    mingle,    mingle, 

You    that    mingle    may."  . 

Fruit  Salad  Dressings. 

When  the  fruit  salad  is  served  with  game,  use  either 
a  mayonnaise  or  French  dressing;  the  sweet  dressing 
is  served  with  the  salad  served  as  a  last  course  at  a 
luncheon  or  for  a  dessert  salad  at  dinner.  For  the 
breakfast  salad  any  dressing  may  be  used,  according  to 
what  is  to  be  served  with  the  salad.  If  the  salad  takes 
the  place  of  fruit  and  cereals  it  may  be  served  with 
sweet  dressing.  If  it  takes  the  place  of  a  meat  dish, 
mayonnaise  may  be  served  with  it,  and  also  whipped 
cream,  but  if  eaten  with  meat  serve  only  with  fruit 
juices  or  French  dressing. 

Salad  Dressing. 

Butter  size  of  a  walnut.  1  teaspoon  salt,  dash  of 
cayenne  pepper,  1  small  teaspoon  mustard,  1  tablespoon 
flour,  2  eggs,  2  tablespoons  sugar,  %  cup  vinegar. 
Dilute  the  vinegar  if  very  strong.  Cream  the  butter 
and  flour  together  and  then  add  the  other  ingredients. 
Cook  in  double  boiler  until  thick  and  let  cool.  When 
ready  for  use  thin  to  proper  consistency  with  either 
sweet  or  sour  cream. 

Mrs.    M.    R.    Matthews. 

Mayonnaise  Cream  Dressing. 

Beat  up  2  eggs  with  2  tablespoonfuls  of  sugar,  add  a 
piece  of  butter  the  size  of  half  an  egg,  a  little  pepper 
and  lastly  a  cup  half  filled  with  vinegar  and  finished 
with  water.  Mix  well  and  cook  until  it  creams  like 
a  soft  custard. 

Mm.  McKnight. 


Salad  Dressing. 

One  teaspoon  each  of  salt,  mustard  and  cornstarch, 
2  tablespoons  of  sugar,  butter  size  of  an  egg,  1  egg,  V2 
cup  vinegar,  %  cup  milk.  Mix  ingredients,  in  order 
given,  smoothly  and  boil  until  it  thickens.  If  too 
thick,  add  cream  or  milk  when  serving  to  make  the 
right  consistency. 

Mrs.  Charles  E.  Hammond. 

Salad  Dressing. 

Two  cups  vinegar,  1-3  cup  olive  oil  or  butter,  2-3 
cup  sweet  cream  or  milk,  yolks  of  6  eggs,  3  tablespoons 
sugar,  y^  teaspoon  red  pepper,  2  tablespoons  Colman's 
mustard  dry,  1  small  teaspoon  salt.  Mix  all  ingredients 
but  vinegar.  Stir  to  a  cream,  add  vinegar.  Cook  in 
double  boiler  until  consistency  of  cream.  Makes  1 
quart.  Excellent. 

Mrs.   S.   J.   Chapman. 

Salad  Dressing  That  Will  Keep. 

Three  eggs,  1  cup  vinegar  (diluted  %),  %  teaspoon 
mustard,  1  teaspoon  cornstarch,  1  teaspoon  salt,  1  table- 
spoon sugar,  1  tablespoon  butter,  sprinkle  with  paprika 
or  cayenne.  Beat  the  eggs,  add  a  spoonful  cold  water, 
heat  the  vinegar,  mix  the  mustard  and  cornstarch,  stir 
into  the  vinegar,  till  it  thickens,  add  sugar  and  salt, 
remove  from  the  fire,  beat  in  the  eggs  and  butter  and 
pepper,  whip  to  a  cream,  thin  with  Carnation  milk  or 
olive  oil  when  ready  to  use. 

Mrs.  Cornell. 

Salad  Dressing. 

Four  tablespoonfuls  vinegar,  2  eggs,  1  teaspoonfui 
sugar,  y2  teaspoonfui  mustard,  1  teaspoonfui  salt,  1/2 
teaspoonfui  cornstarch,  a  pinch  of  cayenne.  Cook  in 
a  double  boiler.  When  cool  beat  in  1  pint  of  cream 
which  has  been  whipped,  not  too  thick. 

Mrs.   W.   T.   Hook. 


Cream  Salad  Dressing. 

One  cup  cider  vinegar,  2  eggs,  2  teaspoons  mixed 
mustard,  1  teaspoon  salt,  14  teaspoon  white  pepper. 
Beat  the  eggs,  then  add  ^negar,  salt,  pepper  and  mus- 
tard. Heat  in  double  boiler;  take  from  fire  when  mix- 
ture thickens,  and  add  1  tablespoon  butter  and  % 
cup  sugar.  This  bottled,  keeps  well. 

Mrs.  E.  G.  Shryack. 

Prepared  Mustard. 

Three  teaspoons  of  Colman's  ground  mustard,  2  tea- 
spoons flour,  1/2  teaspoon  of  sugar  and  a  little  salt. 
Mix  with  water  into  a  smooth  thick  paste,  then  thin 
with  vinegar. 

Mrs.  E.  G.  Shryack. 

Fruit  Salad. 

One  cup  each  of  white  grapes  (seeds  removed), 
banana,  apples,  nuts,  pineapple. 

Dressing  for  Fruit  Salad — Two  whole  eggs  well 
beaten,  add  a  lump  of  butter  size  of  walnut,  1  heaping 
tablespoon  of  sugar,  a  little  salt,  juice  of  1  lemon. 
Cook  in  double  boiler  until  thick.  Add  to  this  a  half 
pint  of  whipping  cream  well  whipped.  Do  not  mix 
the  fruit  and  dressing  till  ready  to  serve. 

Mrs.   C.    P.   Modie. 

Tomato  Salad. 

One  can  tomatoes  run  through  colander,  soak  1/2 
box  gelatine  in  1/2  °up  of  the  tomato  liquid.  Boil  rest 
of  liquid,  add  salt,  pepper  and  sugar  to  taste.  Pour 
on  soaked  gelatine,  stir  until  dissolved,  then  pour  into 
mold,  ohill  and  eerve  with  dressing. 

Salad  Dressing — Two  yolks,  l/2  cup  sugar,  !/2  cup 
milk,  butter  size  of  walnut,  2  teaspoons  mustard,  salt 
and  pepper,  1  teaspoon  cornstarch,  ^  cup  vinegar. 
Boil  vinegar,  add  butter,  then  the  rest  of  the  ingredi- 
ents that  have  been  mixed  together.  Cook  until 
creamy. 

Cora   U.    Colt. 


26  THE  MAGNOLIA  COOK  BOOK 

Fruit  Salad. 

Take  3  oranges,  3  bananas,  1  pineapple,  and  1  quart 
of  strawberries.  Put  a  layer  of  pineapple  cut  up  in 
smal  bits,  sprinkle  with  sugar,  then  layer  of  bananas, 
then  orange  and  lastly  strawberries,  taking  care  to 
sprinkle  sugar  over  each  layer. 

Mrs.  James  M.  Davison. 

Carrot  Salad. 

Pare  and  grate  3  medium  sized  carrots,  chop  1  tart 
apple  and  teacupful  of  English  walnuts,  salt,  mix  well. 
Serve  on  lettuce  leaf  with  mayonnaise  dressing. 

Mrs.  James  M.  Davison. 

Fruit  Salad. 

Six  oranges,  3  apples;  peel  and  sugar,  let  stand  half 
hour;  1  cup  celery,  1  cup  English  walnuts,  chopped. 
Drain  syrup  off  fruit,  add  celery  and  nuts,  arrange  on 
crisp  lettuce  leaves  and  serve  with  French  salad  dress- 
ing. 

Mrs.  Lane. 

White  Salad. 

Three  grape  fruit,  y2  can  pineapple,  1  cup  blanched 
almonds  chopped.  Serve  on  lettuce  leaves  with  mayon- 
naise. 

Mrs.  T.  L.  Lane. 

Pineapple  Salad. 

cut  the  sliced  pineapple  of  1  can  into  cubes,  cut  1 
cup  of  blanched  almonds  fine,  cut  celery  to  fill  1  cup, 
fine,  then  take  4  tablespoonfuls  of  mayonnaise  cream 
dressing  and  half  pint  of  whipped  cream.  Mix  all  to- 
gether and  serve  on  lettuce  leaves. 

Mrs.  McKnight. 

Cherry  Salad. 

Royal  Ann  cherries  with  filbert  filling  served  on  let- 
tuce leaves  with  French  dressing. 

Mrs.    J.   M.   Woodruff. 


THE  MAGNOLIA  COOK  BOOK  2? 

Cheese  Salad. 

Two  cakes  Neufchatel  cheese,  1  ten  cent  bottle  stuffed 
olives  chopped,  ^4  pound  pecans,  chopped.  Mix  to- 
gether and  form  into  small  balls.  Place  2  or  ^  on  a 
lettuce  leaf  and  serve  with  mayonnaise  dressing. 


Mrs.  H.  H.  Bay, 
Crystal  Lake,  HI. 


Salad. 


Chop  4  hard  boiled  eggs,  4  sweet  pickles,  add  nuts 

and  lettuce  cut  fine,  season  and  thin  with  salad  dressing. 

Mrs.  O.  Stewart. 

Salad. 

To  equal  parts  of  apples  and  celery  cut  fine,  add  nuts 
and  salad  dressing.  Sprinkle  lemon  juice  over  apples 
when  fixing  to  keep  them  from  turning  dark. 

Mrs.  O.  Stewart. 

Flower  Salad. 

Peel,  wipe  and  chill  4  small  ripe  tomatoes.  When 
ready  to  serve,  cut  in  eighths,  not  severing  the  sections, 
and  open  like  the  petals  of  a  flower  on  a  crisp  lettuce 
leaf.  Fill  the  center  with  chopped  apples  and  celery. 
or  with  small  onions  and  serve  with  mayonnaise  dress- 
ing. 

Mrs.    J.   M.    Woodruff. 

Tomato  Salad. 

Choose  ripe  tomatoes  of  uniform  size,  cut  off  tops 
and  scoop  out  contents.  Cut  in  small  dice  and  season 
highly  cucumbers  enough  to  fill  tomatoes,  first  mix- 
ing with  salad  dressing,  (over  \\ith  dressing,  then 
chopped  parsley  chopped  very  fine.  Use  cream  dress- 
ing and  arrange  on  lettuce  leaves. 

Marjorie    Taylor. 

Dressing  for  Slaw. 

One  egg,  %  cup  vinegar  diluted  with  y2  cup  water, 
^2  teaspoon  dry  mustard  and  salt  to  taste,  1-3  cup 
sugar,  teaspoon  butter.  Beat  egg  well,  adding  vinegar. 


28  THE  MAGNOLIA  COOK  BOOK 

water,  mustard,  salt,  sugar  and  butter.    Cook  in  double 
boiler  till  thick. 

Mrs.    S.    J.    Chapman. 

Banana  Salad. 

Cut  the  banana  in  half  the  long  way,  then  across, 
making  4  pieces.  Put  each  on  a  lettuce  leaf  and  cover 
with  chopped  celery  and  nuts  and  cover  lightly  with 
salad  dressing. 

Mrs.    Brace. 

Combination  Salad. 

One  head  lettuce  picked  to  pieces,  1  green  sweet 
pepper,  1  medium  sized  cucumber,  and  %  cup  walnut 
meats  chopped,  pinch  of  salt.  Serve  in  shell  made  of 
large  tomato  or  cucumber.  Drop  a  teaspoon  of  salad 
dressing  on  top. 

Mrs.  Countryman. 

Combination  Salad. 

One  head  lettuce,  1  cucumber,  1  onion,  chopped;  add 
any  green  vegetable  desired,  preferably  tomato.  Make 
dressing  of  %  teaspoon  salt,  14  teaspoon  paprika,  1 
teaspoon  olive  oil  and  %  cup  vinegar.  Pour  over  vege- 
tables just  before  serving. 

Mrs.  C.  E.  Hammond. 

Salad  Dressing. 

One-half  cup  boiling  vinegar,  yolk  of  1  egg.  Vii  tea- 
spoon salt,  1/2  teaspoon  pepper,  y2  teaspoon  mustard,  2 
tablespoons  of  sugar.  1  tablespoon  of  flour.  Dissolve 
mustard  in  hot  vinegar.  Stir  hot  vinegar  in  other  in- 
gredients after  all  are  well  beaten  together.  Cook  until 
it  thickens. 

Mrs.   R.  H.  Craig. 

Shrimp  Salad. 

Take  2  pounds  of  shrimp,  cut  up  about  one-third  as 
much  lettuce  or  celery,  take  the  yolks  of  4  hard  boiled 


THE  MAGNOLIA  COOK  BOOK  29 


eggs  and  mash  smooth  with  2  teaspoonfuls  of  olive  oil 
or  1  teacupful  of  cream,  add  1  teacupful  of  vinegar, 
1  tablespoonful  of  sugar,  2  teaspoonfuls  of  fine  mustard, 
1  teaspoonful  each  of  salt  and  pepper.  Mix  thoroughly 
and  then  toss  lightly  over  the  shrimp.  Garnish  with 
leaves  of  lettuce,  celery,  or  curled  parsley,  and  the 
whites  of  the  eggs  cut  in  rings. 

Apple  Salad. 

Scoop  out  the  center  of  8  red  apples  with  a  vegetable 
scoop.  Mix  with  equal  parts  of  finely  chopped  celery 
and  boiled  dressing.  Fill  apple  shells  and  serve  on 
bed  of  curled  celery. 

Mrs.  E.  L.  Foster. 

Salmon  Salad. 

Beat  thoroughly  together  1  egg,  1  teaspoon  salt,  1 
teaspoon  ground  mustard,  2  tablespoons  sugar,  1  table- 
spoon melted  butter,  1  cup  vinegar,  a  little  green  pep- 
per; put  in  dish  and  set  in  pan  of  boiling  water,  stir 
constantly  until  the  mixture  becomes  creamy  and  thick. 
When  cold  pour  over  one  can  of  salmon  well  drained, 
mixed  with  one  head  of  celery  and  one-half  head  cab- 
bage chopped  fine. 

Mrs.   Carrie   Smyser. 

Fruit  Salad. 

One  and  a  half  cups  sugar,  */£  cup  cold  water,  l1/^ 
cups  boiling  water,  y2  box  of  Knox's  gelatine,  3  ba- 
nanas, 3  oranges,  1  can  pineapple.  Soak  gelatine  in 
juice  drained  from  pineapple  and  the  cold  water  until 
dissolved,  dissolve  sugar  in  the  boiling  water,  then  pour 
over  the  gelatine;  when  a  little  cool  add  the  fruit, 
a  few  cherries  add  to  the  flavor.  Mold  in  sherbet 
glasses.  This  can  be  used  for  a  salad  served  on  a 
lettuce  leaf  with  mayonnaise  dressing,  or  as  a  desert 
served  with  whipped  cream.  Amount  will  serve  15 
guests. 

Mrs.   J.   P.   McKnight. 


30  THE  MAGNOLIA  COOK  BOOK 

Mock  Pineapple  Salad. 

Peel  three  large,  rather  sweet  apples;  cut -into  thin 
slices  and  with  a  small  round  cutter  remove  the  core. 
Cover  the  slices  of  the  applies  with  cold  water  to  keep 
them  from  discoloring.  Peel  four  medium-sized,  tart 
oranges,  trim  off  the  white  pulp  and  slice  the  oranges 
across  thegrain  the  same  thickness  as  the  apples.  Put 
slices  of  apple  and  oranges  together;  arrange  these 
in  pyramid  form  on  a  glass  dish.  Reduce  some  thick 
mayonnaise  with  the  juices  that  drain  from  the  slices 
of  orange  and  pour  over  the  fruit  and  serve  at  once, 
very  cold.  Let  the  fruit  chill  before  the  mayonnaise 
is  added. 

Apple  and  Grape  Fruit  Salad. 

Remove  the  pulp  from  one  large  grape  fruit  in  small 
pieces;  pare,  core  and  chop  two  large,  rather  sweet 
apples  fine.  Put  fruit  tokether  and  mix  with  French 
dressing.  chill  on  ice.  Serve  in  lettuce  cups  and  gar- 
nish with  white  grapes,  skinned  and  seeds  removed, 
and  chopped  nuts. 

Pineapple  and  Celery  Salad. 

Peel  a  small,  ripe  pineapple,  cut  out  the  eyes  and 
shred ;  set  on  ice  until  thoroughly  chilled.  Then  mixe 
with  a  cup  of  finely  chopped,  crisp  white  celery,  and 
a  sweet,  red  pepper  cut  into  dice.  Sprinkle  over  this 
a  little  French  dressing  and  let  stand  a  few  minutes. 
Then  mix  with  mayonnaise  and  whipped  cream  and 
serve  with  garnish  of  lettuce  leaves  and  nut  meats. 

Strawberry  Salad  No.  1. 

To  those  who  can  not  use  cream  with  strawberries, 
the  berries  served  in  the  form  of  salad  are  very  accept- 
able. There  are  various  ways  of -serving  them  in  this 
form ;  one  way  is  to  select  fine  ripe  fruit,  stem  and  wash 
carefully  if  they  are  gritty;  then  drain  and  chill;  ar- 
range in  small  cups  made  of  lettuce  leaves,  filling  par- 


THE  MAGNOLIA  COOK  BOOK  31 

tially  full ;  sprinkle  lightly  with  lemon  juice  and  cover 
with  cream  mayonnaise ;  place  on  top  of  each  salad  a 
large  unhulled  berry. 

Strawberry  Salad  No.  2. 

Arrange  on  a  glass  dish  thin  slices  of  orange,  select- 
ing the  sweet  thin-skinned  ones,  and  no  not  peel  them. 
On  top  of  the  orange  slices  pile  the  fruit,  hulled  and 
washed  and  wiped  dry.  Dust  with  powdered  sugar  and 
a  little  nutmeg. 


MEATS  AND  PROPER  SAUCES. 

Roast   Beef — Grated   hor?e-radish,    tomato   or   cranberry   sauce. 
Mutton — Caper  sauce,   a   tart  jelly. 
Roast  Pork — Apple  sauce. 
Roast  Lamb — Mint  sauce. 
Roast  Goose — Apple  sauce,  cranberries. 
Roast  Turkey — -Cranberry  sauce. 
Venison  or  Wild  Duck — Currant  jelly. 
Boiled   Ham — Mustard,    currant  jelly. 
.  Boiled  Tongue — Sliced  lemon,   horse-radish. 
Fresh  Mackerel — Gooseberry  sauce. 

Garnish  for  Fowls  or  Birds. 
Two  inch  square  cranberry  jelly  on  a  slice  of  orange. 

Mrs.    J.    M.    Woodruff. 

A  Dainty  Dish  for  Luncheon. 

Here  is  a  delicious  dish  for  luncheon  or  tea :  Flake 
fresh  or  canned  salmon  fine  and  mix  wi^h  it  4  table- 
spoonfuls  of  melted  butter ;  beat  two  eggs  and  mix  with 
them)  half  a  cupful  of  bread  crumbs,  salt,  pepper,  and 
a  little  minced  parsley ;  mix  in  the  salmon ;  place  in  a 
buttered  mold  and  steam  for  an  hour;  when  cold  send 
to  the  table  on  a  bed  of  parsley.  This  is  fine. 

Mrs.   S.    B.   Snyder. 


32  THE  MAGNOLIA  COOK  BOOK 

Salmon  Loaf. 

One  can  salmon  minced  fine,  1  cup  rolled  crackers, 
butter  size  of  walnut,  salt  and  pepper  to  taste,  %  cup 
milk.  Bake  in  buttered  dish  ^  hour. 

Mrs.    O.    Stewart. 

Salmon  Loaf. 

One  can  of  salmon  from  which  all  particles  of  skin 
and  bone  have  been  removed,  2  eggs  beaten  light,  2 
tablespoons  melted  butter,  %  cup  of  fine  cracker 
crumbs,  salt  and  pepper  to  taste.  Rub  to  a  smooth 
paste,  put  into  a  buttered  mold  and  steam  11/2  hours. 
When  done  turn  on  to  a  platter  and  surround  with 
fresh  peas  which  have  been  boiled  in  salt  water. 

Sauce  for  Salmon  Loaf. 

Over  all  pour  a  sauce  made  as  follows :  Heat  2  cups 
of  milk,  into  this  stir  1  heaping  teaspoon  of  corn  starch 
rubbed  smooth  in  a  little  milk,  1  teaspoon  of  butter, 
pepper  and  salt,  cook  until  smooth  and  creamy. 

Mrs.  Webb. 

Baked  Fish  (delicious). 

Fish  weighing  three  or  four  pounds.  Place  in  a  bak- 
ing pan  with  a  stick  across  each  end  to  keep  head  and 
tail  out  of  water,  and  parboil  until  nearly  done.  Then 
take  the  meat  from  the  bone  without  breaking  the  bone 
or  head.  Pick  the  meat  up,  removing  all  small  bones 
and  skin.  To  this  add  one  can  of  oysters  and  one  can 
of  shrimps,  and  chop,  not  too  fine.  Use  about  %  cup 
bread  crumbs  to  hold  the  mixture  together;  over  this 
sprinkle  salt  and  cayenne  pepper.  Then  take  1  cup  but- 
ter, set  on  fire  to  melt,  add  1  onion  and  a  little  parsley 
chopped  fine  and  fry  slowly  until  nearly  done,  then 
mix  with  the  above  ingredients.  Deftly  mold  the  mix- 
ture on  the  bone  of  the  fish,  shaping  as  nearly  like  the 
original  as  possible.  Sprinkle  with  cracker  crumbs  and 
place  in  oven,  baste  with  melted  butter  until  nicely 


THE  MAGNOLIA  COOK  BOOK  33 

browned.     Garnish  with   parsley,   lettuce    leaves   and 
sliced  lemon. 

Mrs.  H.  M.  Clayton. 

Salmon  Loaf. 

One  can  salmon  (pour  off  juice  and  oil),  1  cup  sweet 
milk,  2  eggs  well  beaten,  juice  of  1  lemon,  1  cup  bread 
crumbs,  salt  and  pepper  to  taste.  Mix  well,  steam  1 
hour. 

Dressing  for  Salmon  Loaf. 

To  the  juice  and  oil  add  1  cup  of  milk,  salt  and  pep- 
per, juice  of  2  tomatoes,  lump  of  butter,  boil  and 
Ihicken  with  flour.  Serve  on  the  loaf. 

Baking  powder  cans  are  good  to  steam  loaf  in.  This 
served  with  mashed  potatoes  makes  a  nice  dish  for 
luncheon. 

Mrs.   C.   P.   Modle. 

Fish  Turbot. 

Four  pounds  whitefish,  steam  and  pick  to  pieces;  1 
pint  milk.  1  scant  !/2  cup  of  flour,  1  teaspoon  grated 
onion.  2  or  3  eggs.  Cook  the  milk  over  water,  add 
gradually  the  flour,  stirring  constantly;  add  the  well 
beaten  eggs,  then  the  onion.  Salt  and  pepper  to  taste. 
Cook  to  consistency  of  very  thick  cream.  Place  in  the 
shells  a  layer  of  fish  and  alternate  with  dressing  till 
all  is  used.  Cover  over  with  cracker  crumbs  and  bits 
of  butter.  Bake  a  rich  brown.  Garnish  with  bits  of 
parsley  and  slices  of  lemon. 

Florence    Clayton. 

Salmon  Soufle. 


Separate  1  can  (l^/o  cups)  salmon  into  flakes,  season 
highly  with  salt,  paprika  and  lemon  juice.  Cook  l1/^ 
cups  soft  bread  crumbs  in  y2  cup  milk,  add  to  salmon 
with  well  beaten  yolks  of  3  eggs  ;  fold  in  stiffly  beaten 


34  THE  MAGNOLIA  COOK  BOOK 

whites  of  3  eggs  and  bake  in  mold  until  firm.     Serve 
with 

Spanish  Sauce. 

Melt  3  tablespoons  butter,  add  3  tablespoons  flour,  1 
cup  milk,  !/2  cup  cream,  1  teaspoon  salt,  y$  teaspoon 
pepper,  and  y>  cup  pimientoes  rubbed  through  a  sieve. 

Y.    W.    C.    A.    Cooking    School. 

Oyster  Cocktails. 

For  60  oysters  mix  together  2  tablespoonfus  each  of 
tomato  catsup  and  vinegar,  six  tablespoonfuls  of  lemon 
juice,  1  teaspoonful  each  of  finely  grated  horseradish 
and  salt,  */£  teaspoonful  of  Tobasco  sauce.  Allow  5 
or  6  oysters  for  each  person. 

Mrs.   Gllmer. 

Fried  Chicken. 

Salt,  then  dredge  with  flour,  place  in  frying  pan  of 
hot  lard  and  butter  and  let  it  brown.  Then  add  a 
little  cold  water  to  create  a  steam  and  keep  lid  on. 
Fry  slowly  until  tender. 

Mrs.   C.    P.    Modie. 

Chicken  Croquettes. 

One  pint  chicken,  ground  fine.  Put  3  tablespoonfuls 
of  butter  and  3  tablespoonfuls  of  flour  on  the  fire  to 
melt,  stir  in  1  cup  of  cream  and  1  cup  of  stock,  boil 
until  the  'consistency  of  thick  cream,  mix  this  with 
the  chicken,  then  add  1  small  onion  grated  and  a  little 
fresh  celery  chopped.  Set  in  a  cool  place  to  harden, 
over  night,  if  possible;  mold,  dip  in  beaten  egg,  then 
roll  in  bread  crumbs  and  fry  a  nice  brown.  This  quan- 
tity makes  18  croquettes. 

Mrs.   H.    M.    Clayton. 

Creamed  Chicken. 

Four  chickens,  4  sweetbreads,  3  cans  mushrooms. 
Boil  chicken  till  tender  and  cut  as  for  salad,  removing 


THE  MAGNOLIA  COOK  BOOK  35 


all  skin.  Boil  and  chop  the  sweetbreads.  Mix  chicken, 
sweetbreads  and  mushrooms.  Bake  in  alternate  layers 
with  bread  crumbs,  seasoned  with  pieces  of  butter  and 
cream  dressing. 

Mrs.   H.   M.   Clayton. 

Cream  Dressing  (to  above). 

One  and  a  half  pints  of  cream,  3  tablespoonfuls  of 
flour,  1  grated  onion,  4  tablespoonfuls  of  butter.  Heat 
the  cream,  rub  the  flour  into  melted  butter  and  put  in 
the  cream.  cook  over  hot  water  until  it  thickens.  Re- 
move and  stir  in  the  onion. 

Put  layer  of  chicken  mixture  in  a  baking  pan  and 
season  with  cayenne  pepper  and  salt.  Then  a  layer 
of  cream  dressing  until  all  is  used,  over  with  a  layer 
of  bread  crumbs  and  bake  until  a  rich  brown.  This  will 
serve  20  people  and  is  delicious. 

Mrs.  H.   M.   Clayton. 

Chicken  Croquettes. 

Two  tablespoons  butter,  melted,  2  tablespoons  flour, 
add  1  cup  stock,  %  cup  cream,  pepper  and  salt,  boil  2 
minutes.  Cook  until  it  thickens,  add  2  cups  of  minced 
chicken  and  mold,  roll  in  beaten  egg  and  crumbs  and 
fry. 

Mrs.   Harvey. 

Baked  Chops. 

Skin  and  remove  fat  from  loin  chops.  Have  enough 
bread  crumbs  that  you  think  will  cover  chops.  Rub 
into  the  crumbs  some  finely  chopped  onion,  little  sage, 
salt,  pepper  and  teaspoon  of  butter.  Spread  over  the 
chops  and  bake  for  %  hour.  See  that  the  bottom  of 
pan  is  kept  covered  with  water,  which  serves  as  gravy. 

Mrs.   Brace. 

Lemon  Potpie. 

Slice  1  lemon  in  1%  pints  boiling  water,  add  1  heap- 
ing cup  sugar,  1  tablespoon  butter,  boil  10  minutes. 


36  THE  MAGNOLIA  COOK  BOOK 

Dumplings — Beat  1  egg,  add  1  tablespoon  cream,  a 
very  little  salt,  2  teaspoons  baking  powder,  flour  enough 
to  make  very  stiff  batter,  stir  in  1/2  cup  of  raisins,  flavor 
with  vanilla,  drop  into  the  boilng  syrup  by  spoonful. 

Mrs.    W.    W.    Gilliland. 

Spanish  Stew. 

In  the  bottom  of  an  iron  or  porcelain  lined  kettle 
lay  2  or  3  slices  of  salt  pork  and  on  them  2  or  3  large 
onions,  sliced  and  fried  a  little  brown,  then  a  flank 
steak  and  on  that  %  can  of  tomatoes;  then  add  a  lot 
of  water,  I  think  nearly  2  quarts  and  a  pint,  cover 
and  let  boil  3  hours,  then  add  macaroni  or  spaghetti ; 
boil  half  an  hour  longer  and  serve  good  and  hot.  Sea- 
son to  taste. 

Mrs.    Hammond. 

Meat  Pie. 

Take  3  pounds  of  veal  or  pork,  cover  with  water  and 
boil  until  tender;  add  2  large  potatoes  or  1/2  dozen 
very  small  ones  just  before  the  meat  is  done;  add 
plenty  of  butter,  salt  and  pepper  to  taste;  put  your 
meat  and  part  of  liquid  in  the  pan  and  cover  with  a 
rich  biscuit  dough;  bake  till  crust  is  done. 

Mrs.   S.    B.   Snyder. 

Beef  Croquettes. 

Cold  roast  beef,  bread  crumbs,  a  little  milk.  1  beaten 
egg,  powdered  crackers,  pepper  and  salt,  parsley.  Chop 
the  beef  fine  and  add  to  it  1-3  as  much  bread  crumbs 
as  meat;  moisten  with  a  little  milk,  season  and  form 
into  balls.  Dip  these  into  the  beaten  eggs,  roll  in 
cracker  and  fry  in  butter.  Garnish  with  parsley. 

Mrs.    J.    M.    Woodruff. 

Veal  Croquettes. 

Two  cups  cold  cooked  veal,  y2  teaspoonful  salt,  y8 
teaspoonful  pepper,  few  grains  cayenne,  1  teaspoonful 
onion  juice,  yolk  1  egg,  1  cup  thick  white  sauce,  mix- 


THE  MAGNOLIA  COOK  BOOK  37 

ing  ingredients  in  order  given,  cool  and  shape.    Fry  in 
deep  hot  fat. 

Sauce  for  Croquettes. 

Two  and  a  half  tablespoonfuls  butter,  ^4  CUP  corn 
starch  or  1-3  cup  flour,  1  cup  milk.  ^  teaspoonful  salt, 
few  grains  pepper.  Put  butter  in  sauce  pan,  stir  until 
melted  and  bubbling,  add  flour  mixed  with  seasonings 
and  stir  thoroughly,  pour  on  gradually  the  milk,  add- 
ing 1-3  at  a  time,  stirring  until  well  mixed,  then  beating 
until  smooth  and  glossy. 

Miss  Hanvey,  Hollywood,  Cal. 

Mexican  Meat  Balls. 

Thirty-five  cent  round  steak.  15c  lean  pork,  ground 
together,  or  if  not  liked  so  rich  all  steak  may  be  used. 
8  crackers  crumbed.  %  a  good  sized  onion  cut  fine.  2 
level  teaspoons  salt,  a  little  black  pepper,  red  pepper, 
and  sage  if  liked,  1  egg.  Mix  thoroughly  and  make 
into  balls  slightly  larger  than  walnuts,  drop  into  fho 
boiling  sauce  and  cook  slowly  li/o  hours. 

Sauce. 

One  quart  tomatoes,  1  pint  water,  1/2  onion  sliced, 
pepper,  red  pepper,  1  level  teaspoon  salt,  1  bay  leaf. 
This  burns  easily,  so  cook  if  possible  in  an  aluminum 
kettle  set  on  an  asbestos  plate.  Stir  quite  often  and 
fifteen  minutes  before  done  dip  in  spoonfuls  over  the 
top  the  following  dumpling  batter: 

Dumplings. 

One  and  a  half  cups  flour  sifted  three  times  with  1 
heaping  teaspoon  baking  powder  and  !/4  heaping  tea- 
spoon salt,  sufficient  sweet  milk  for  a  very  soft  dough. 
Keep  covered  until  done. 

Mrs.    Wm.    Gregory. 

Casserole  of  Rice  and  Meat. 
Line  a  mold,  slightly  greased,  with  boiled  rice,  fill 


38  THE  MAGNOLIA  COOK  BOOK 

the  center  with  2  cups  finely  chopped  cooked  mutton, 
seasoned  with  salt  and  pepper,  cayenne,  onion  juice  and 
lemon  juice,  1  tablespoon  each,  1  egg  slightly  beaten, 
and  enough  hot  stock  or  water  to  moisten,  cover  meat 
with  rice.  Cover  with  buttered  paper  to  keep  out 
moisture  while  steaming,  and  steam  45  minutes.  Serve 
on  platter  surrounded  with  tomato  sauce.  Veal  or  beef 
may  be  used  instead  of  mutton  and  gravy  instead  of 
water  to  moisten. 

Miss  Hanvey,  Hollywood,    Cal. 

Veal  Loaf. 

Chop  3  pounds  of  veal  and  %  pound  of  salt  pork, 
add  3  eggs,  and  6  crackers  crushed.  1  tablespoon  salt 
and  pepper,  butter  the  size  of  a  walnut.  If  not  moist 
enough  add  sweet  milk.  Do  not  bake  too  fast  and  baste 
often  with  water  and  butter. 

Mrs.    C.    W.    Cord. 

Veal  Loaf. 

Three  pounds  veal,  %  cup  butter,  2  eggs,  15  small 
Crackers  or  7  large  sodas  rolled  fine,  cup  of  milk,  salt 
and  pepper  to  taste.  Make  into  a  roll,  put  into  the 
pan  a  pint  of  water  to  baste  while  baking.  Bake  l1/^ 
hours  in  good  hot  oven. 

Mrs.   A.   H.    Stover. 

Veal  Loaf. 

Chop  fine  3  pounds  of  leg  or  loin  of  veal,  and  % 
pound  salt  pork,  together.  Roll  1  dozen  crackers, 
put  !/2  of  them  in  the  veal  with  2  eggs,  sea- 
son with  pepper  and  a  little  salt  if  needed.  Mix  to- 
gether and  make  into  a  solid  form,  then  take  the  crack- 
ers that  are  left  and  spread  smoothly  over  the  outside. 
Bake  1  hour  and  eat  cold. 

Mrs.    M.    E.    Bads. 

Nut  Loaf,  with  Crumbs. 
Two   cups   walnuts.   2   cups   bread   crumbs   ground. 


THE  MAGNOLIA  COOK  BOOK  39 

Melt  2  tablespoons  butter  in  1  cup  rich  milk  and  add 
when  cool  1o  the  nut  and  crumb  mixture.  Add  1  tea- 
spoon salt  and  1  heaping  teaspoon  powdered  mixed 
herbs,  say  marjoram,  summer  savory  and  thyme,  a 
dash  of  cayenne;  then  add  1  well  beaten  egg  and  work 
with  the  hands  into  firm,  oval  loaf.  Bake  in  moderate 
oven,  basting  often  with  butter  and  water.  Serve  hot 
with  tomato  sauce. 

Sauce. 

Cook  1  tablespoon  of  chopped  onion  in  1  tablespoon 
of  butter,  add  1  tablespoon  flour  and  when  well  blended 
add  1/2  can  tomatoes.  Salt  and  pepper  to  taste.  This 
loaf  may  be  used  cold  served  with  mayonnaise. 

Miss  Alice  Claypool 

Creamed  Corned  Beef  au  Gratin. 

Two  cups  beef,  2  slices  onion,  1  cup  celery,  pour  over 
white  sauce  made  as  follows:  Two  cups  milk,  i/4  cup 
flour,  paprika,  14  cup  butter  brown,  %  cup  cracker 
crumbs  in  2  tablespoons  butter.  Sprinkle  over  top  of 
mixture  and  bake  in  oven. 

Miss  Vera  De  Forest. 

Cannelon  of  Beef. 

One  pound  of  uncooked  beef  chopped  fine,  yolk  of  1 
egg,  1  tablespoon  chopped  parsley,  1  tablespoon  of 
butter,  2  tablespoons  of  breadcrumbs.  1  teaspoon  salt, 
1  teaspoon  lemon  juice,  3  dashes  of  black  pepper.  % 
teaspoon  of  onion  juice.  Mix  all  the  ingredients  to- 
gether, then  form  into  a  roll  about  6  inches  long,  place 
in  a  baking  pan  and  bake  in  quick  oven  about  30  min- 
utes. Baste  often  with  y±  cup  of  butter  melted  in  a  cup 
of  boiling  water.  Serve  with  tomatoe  sauce  poured 
around  it. 


40  THE  MAGNOLIA  COOK  BOOK 

Tomato  Sauce. 

Cook  1  rounded  tablespoon  minced  onion  in  1  table- 
spoon of  butter  till  only  slightly  colored,  add  if  liked 
the  same  amount  of  minced  sweet  pepper,  celery  or 
parsley,  slir  in  1  rounded  tablespoon  flour  and  a/4  level 
teaspoon  salt,  add  gradually  from  1  to  1%  cups  hot 
strained  tomatoes. 

Mrs.    Jeter. 

Peanut  Dressing  for  Domestic  Duck. 

Three-quarter  cup  cracker  crumbs,  %  cup  shelled 
peanuts  finely  chopped,  !/£>  cup  rich  cream,  2  table- 
spoons butter,  few  drops  onion  juice,  salt  and  cayenne 
pepper,  mixed  in  order  named. 

Y.    W.    C.    A.    Cooking    School. 


THE  MAGNOLIA  COOK  BOOK  41 


THE  MAGNOLIA  COOK  BOOK 


T.  J.  LOCKHART  O.  P.  LOCHART.  NOTARY  PUBLIC 

RES.TCL.  WEST  4359  RES.   TEL,  WEST  SO65 

LOCKHART  &  SON 

REAL  ESTATE,  LOANS  AND  INSURANCE 
SUNSET  MAIN  141O 
HOME  A  7552 

6O1-6O2  H.  W.  HELLMAN  BLDG. 

4TH  a  SPRING  STS.  Los  ANGELES,  CAL. 

Main  1975  Home  A -4786 


DR.  CHARLES  E.  RICE 

iimttHt 

218  Bradbury  Bldg.,  3rd  and  Broadway  Los  Angeles,  Cal. 


THE  BOY'S  CLOTHIERS 


Every  wanted  Item  for  Boys  Wear  is  here  at 
its  best. 


BROADWAY  ®  SIXTH 


"THE  QUALITY  STORE" 


THE  MAGNOLIA  COOK  BOOK  43 


Potatoes  in  seven  ways,  or  for  dinner  each  day  of  the  week. 

Sunday — Mashed  Potatoes 

Monday — Baked  in  their  jackets. 

Tuesday — Peel  and   brown  with  roast. 

Wednesday — Escalloped  potatoes. 

Thursday — Peel,  steam  and  serve  whole. 

Friday. — Peel,  cut  in  thick  slices  and  fry. 

Saturday — Boil  in  jackets 

Portuguese  Rice. 

Wash  1/2  CUP  °f  rice  through  2  or  3  waters,  then  soak 
for  1/2  hour  in  water.  Boil  in  double  boiler  in  1  quart 
of  milk  till  done,  but  not  soft  enough  to  mash  up,  stir 
in  2  well  beaten  eggs,  sweeten  to  taste.  Put  on  a  flat 
dish  and  sprinkle  over  it  powdered  cinnamon.  Serve 
cold  with  cream. 

Mrs.    M.    R.    Matthews. 

Stuffed  Tomatoes. 

Six  good  firm  tomatoes,  1  cucumber,  2  green  onions, 
1  green  pepper,  few  pieces  celery,  %  teaspoon  salt, 
few  dashes  pepper.  Skin  the  tomatoes,  take  out  pulp 
and  put  in  a  bowl.  To  the  pulp  add  the  sliced  cucum- 
ber, chopped  celery,  chopped  onions,  chopped  pepper 
and  salt.  Place  two  large  lettuce  leaves  on  plate  and 
a  tomato;  fill  the  tomatoes  from  bowl  and  cover  with 
dressing. 

Mrs.    H.    E.    Brace. 

Stuffed  Tomatoes. 

Six  good  sized  solid  tomatoes,  a/2  pint  of  cold  boiled 
rice,  1  onion  chopped  fine,  small  piece  green  bell  pep- 
per, 1  tablespoon  melted  butter,  y2  teaspoon  salt,  1 
teaspoon  of  sugar.  Cut  a  slice  off  the  top  and  remove 
seeds  with  a  spoon.  Fill  the  tomatoes  even  with  the 


44  THE  MAGNOLIA  COOK  BOOK 

top.  Stand  them  in  a  baking  pan  and  bake  in  a  quick 
oven. 

Mrs.    Frank    Tyrrell. 

Stuffed  Tomatoes. 

Scoop  out  4  large  or  6  small  tomatoes  and  turn  upside 
down  to  drain.  Fill  with  the  following  mixture :  Three 
shredded  wheat  biscuits  and  4  crackers  rolled,  1  table- 
spoon butter  and  1-3  cup  hot  water,  1  onion  chopped 
fine,  salt,  pepper  and  sage  to  taste,  enough  tomato  pulp 
to  make  rather  soft  mixture.  Fill  tomato  shells  and 
bake  15  or  20  minutes.  Nuts  may  be  added  or  not  as 
desired. 

Eula   Eads   Hahn. 

Stuffed  Peppers  and  Tomatoes. 

Green  peppers,  take  off  top  and  remove  all  the  seeds, 
put  in  salted  water  and  boil  20  minutes. 

Tomatoes,  cut  out  small  place  in  top,  put  salt  in 
and  turn  upside  down  for  some  time. 

Make  milk  sauce,  add  2  tablespoons  of  chopped  veal, 
2  tablespoons  of  chopped  onions,  after  browning  onions 
in  butter,  and  2  tablespoons  of  cracker  dust.  Put  in 
the  centers  and  cover  tops  with  buttered  cracker 
crumbs.  Bake  20  minutes. 

Miss  Vera  DeForest. 

Stuffed  Peppers  (Bell  Peppers). 

Cut  a  slice  from  stem  end  of  each  pepper,  remove 
seeds  and  parboil  15  minutes.  Fill  with  equal  parts  of 
finely  chopped  chicken,  veal  or  beef  and  softened  bread 
crumbs,  seasoned  with  onion-  juice,  salt  and  pepper; 
cover  top  with  crumbs  and  small  piece  of  butter,  and 
place  in  pan  in  which  there  is  a  little  water,  and  bake 
10  minutes  in  a  moderate  oven. 

Miss    Hanvey. 

Stuffed  Peppers. 
Cut  a  piece  from  stem  end  of  peppers  to  make  them 


THE  MAGNOLIA  COOK  BOOK  45 

of  equal  height  and  remove  the  seeds  and  partitions; 
cover  with  scalding  water  and  let  stand  ten  minutes; 
drain  and  fill  with  the  following  mixture  and  bake 
45  minutes  in  a  moderate  oven  in  a  cupful  of  hot  water 
or  stock :  Stir  l/2  cup  of  veal  finely  chopped,  ^  cup 
fine  bread  crumbs,  ^  teaspoon  onion  juice,  1  tablespoon 
butter  melted,  and  yolk  of  1  egg  into  ^  cup  of  white 
sauce,  season  to  taste  with  salt  and  pepper. 

Miss    Anna    Ingram. 

Baked  Tomatoes. 

Take  large,  smooth  tomatoes,  cut  a  slice  off  the  top 
and  remove  most  of  the  pulp.  Cut  tender  corn  off  the 
cob,  mix  with  the  tomato  pulp  and  season  to  taste  with 
salt,  pepper,  and  sugar  if  liked.  Fill  the  tomatoes  with 
mixture,  sprinkle  with  bread  crumbs  on  top.  place  a 
piece  of  butter  on  each  and  bake  30  minutes. 

Mrs.    Gilmer. 

Tomato  Sauce. 

Half  can  tomatoes,  a  large  slice  of  onion,  3  table- 
spoons butter,  2l/2  tablespoons  flour.  y±  teaspoon  sail. 
%  teaspoon  pepper.  cook  onion  with  pepper  and  to- 
matoes, rub  through  a  sieve.  Add  to  butter  and  flour 
cooked  together. 

Miss  Hanvey. 

Spiced  Beets. 

Half  cup  sugar.  1  tablespoon  corn  starch,  i/4  cup 
vinegar,  li/o  cups  boiling  water.  %  teaspoon  salt,  i/4 
teaspoon  cinnamon.  y±  teaspoon  cloves,  1  piece  of  but- 
ter. Mix  sugar  <nnd  corn  starch  together  first,  add  vine- 
gar, spices  and  butter,  and  boilng  water  last  and  boil 
all;  pour  hot  over  beets,  cut  previously  in  small  cubes. 

Mrs.  W.  E.  White. 

Corn  Fritters. 

One  can  corn,  1  'cup  flour,  1  teaspoon  baking  powder, 
2  teaspoons  salt,  ^  teaspoon  paprika,  2  eggs.  Chop 


46 


corn,  add  dry  ingredients  mixed  and  sifted,  then  add 
.yolks  beaten  until  thick,  and  fold  in  whites  beaten 
stiff.  Cook  in  deep  fat,  drain  on  brown  paper. 

Miss  Hanvey. 

Corn  Fritters. 

One  can  corn,  2  eggs,  %  cup  sweet  milk,  salt  to  taste. 
Thicken  this  with  rolled  cracker  crumbs  and  drop  in 
small  cakes  in  hot  lard,  cooking  slowly. 

Mrs.    S.    J.    Chapman. 

Potato  Rolls. 

Sponge :  1  cup  mashed  potatoes,  1  cup  sweet  milk, 
1  tablespoon  lard,  1  egg,  salt,  1  cake  compressed  yeast. 
Set  at  bedtime.  In  the  morning  stir  and  work  into 
sponge  2  pints  unsifted  flour,  let  raise.  Make  into  16 
rolls,  handle  lightly  as  possible,  put  a  little  distance 
apart  in  pan.  When  light,  bake  20  minutes. 

Mrs.  W.  E.  White. 

Potatoes  With  Cheese. 

Boil  4  or  5  good  sized  potatoes  with  peeling  on.  Let 
cool ;  peel,  slice  in  baking  dish,  adding  pepper  and  salt, 
1  large  cup  sweet  milk,  butter  size  of  an  egg.  Let 
boil,  thicken  with  flour.  Pour  over  potatoes,  sprinkle 
with  grated  cheese  and  bake  till  brown. 

Mrs.  C.  F.  W.  Palmer. 

Ralston  Potatoes. 

Slice  potatoes  thin  into  pan,  add  salt  and  pepper  and 
a  little  butter ;  cover  with  milk  and  bake  in  quick  oven 
%  hour. 

Mrs.  Brace. 

String  Beans. 

Cut  strings  from  1  pound  of  string  beans  and  cut 
in  small  pieces.  Wash  thoroughly  and  add  4  medium 
sized  tomatoes,  1  onion  and  green  pepper  to  suit  the 
taste,  a  slice  of  bacon,  a  small  piece  of  butter,  salt  and 


THE  MAGNOLIA  COOK  BOOK  47 

pepper.     Cover  with  water  and  cook  slowly  for  about 

2  hours.     A  little  corn  added  improves. 

Mrs.  W.  E.  White. 

Spanish  Beans. 

Wash  thoroughly  1  pint  of  California  pink  beans  and 
put  to  cook  in  cold  water.  'After  they  have  cooked  1 
hour,  remove  from  the  fire  and  wash  thoroughly  again 
in  cold  water,  after  which  you  add  a  generous  supply 
of  sliced  bacon,  4  or  5  ripe  tomatoes,  or  ^  can  of  to- 
matoes, 3  or  4  good  sized  onions,  and  several  good  sized 
red  peppers  and  salt  to  taste.  Cook  well  not  less  than 

3  hours  or  until  well  done. 

Mrs.   J.   A.   Groves. 

Baked  Beans. 

Pick  over  carefully  a  quart  of  beans  and  let  soak 
over  night;  in  the  morning  wash  in  another  water  and 
drain ;  put  on  to  boil  in  cold  water  with  y<>  teaspoon 
of  soda;  boil  about  30  minutes.  (When  done  the  skin 
of  a  bean  will  crack  if  taken  out  and  blown  upon.) 
Drain  and  put  in  an  earthen  pot  with  salt  and  2  or  3 
tablespoons  of  molasses  (brown  sugar  will  do).  When 
the  beans  are  in  the  pot,  put  in  the  center  %  or  94  of 
a  pound  of  salt  pork  with  the  rind  scored  in  slices,  or 
squares  and  uppermost.  Season  with  pepper  and  salt 
if  needed;  cover  all  with  hot  water  and  bake  6  hours 
or  longer  in  a  moderate  oven,  adding  more  water  as 
needed ;  they  can  not  be  baked  too  long.  Keep  covered 
so  they  will  not  burn  on  the  top,  but  remove  cover 
an  hour  or  so  before  serving  to  brown  the  top  and 
crisp  the  pork. 

Mrs.   John  T.    Stivers. 

Bean  Croquettes. 

C<*ld  baked  beans,  either  canned  or  home  made. 
Mash  the  beans  through  a  coarse  sieve,  removing  all 
the  skins.  Season  to  taste  with  salt,  pepper,  and 


48  THE  MAGNOLIA  COOK  BOOK 

Worcestershire  sauce  unless  the  beans  already  have 
tomato  sauce  or  catsup  added.  A  little  vinegar  and 
mixed  mustard  may  be  added  for  a  change.  If  the  mix- 
ture is  too  dry,  soften  with  a  little  cream  or  white 
sauce.  Form  the  croquettes,  dip  into  beaten  egg,  and 
cover  with  bread  crumbs.  Fry  in  deep,  hot  fat  until 
nicely  brown.  Serve  with  tomato  sauce. 

Mrs.   John   T.    Stivers. 

Mexican  Beans. 

One  cup  little  red  Mexican  beans  soaked  in  water 
over  night ;  parboil  with  pinch  of  soda,  then  put  on  to 
cook  in  hot  water  and  cook  slowly  all  day  with  small 
piece  of  bacon  and  salt  to  taste.  Next  morning  put  2 
heaping  tablespoons  of  butter  in  frying  pan,  add  finely 
chopped  round  steak  (25c  steak),  1  pint  of  tomatoes, 
1  small  onion,  piece  of  bay  leaf,  salt  to  taste,  and  cook 
about  20  minutes,  then  add  to  beans.  The  longer  it  is 
cooked  the  belter.  Before  serving,  add  1  tablespoon 
chili  powder. 

Mrs.   M.  Gale. 

Rice  Balls. 

Two  tablespoons  cold  boiled  riee,  1  tablespoon  cooked 
meat  chopped  fine,  1^4  cups  tomatoes,  bay  leaf,  sprig 
of  parsley,  1  tablespoon  butter,  1  tablespoon  flour,  y2 
teaspoon  salt.  Spread  the  rice  on  a  square  of  cheese 
cloth,  place  the  meat  in  the  center  and  fold  up  the 
corners  of  the  cloth  and  tie.  Drop  the  balls  into  a 
sauce  pan  and  boil  10  minutes. 

Tomato  Sauce. 

Melt  the  butter,  add  the  flour  and  stir  until  well 
mixed,  then  add  the  tomato,  salt,  bay  leaf,  and  parsley. 
Stir  until  it  thickens.  To  serve,  place  the  balls  on  a 
dish  and  pour  sauce  around  them. 

Cora  U.  Colt. 


THE  MAGNOLIA  COOK  BOOK  49 


"Cheerful   looks   make   every  dish   a  feast." 

Cheese  Straws. 

One  cup  finely  grated  stale  cheese,  1  cup  sifted  flour, 
1  tablespoon  melted  butter,  a  dash  of  cayenne  pepper, 
%  teaspoon  salt,  and  enough  milk  to  mix  into  a  dough. 
Roll  out,  cut  into  narrow  strips  and  bake  in  a  mod- 
erate oven  until  a  delicate  brown.  Serve  with  salad. 

Mrs.    J.   M.    Woodruff. 

cheese  Straws. 

One  cupful  flour,  2  tablespoons  lard,  1  teaspoonful 
salt,  1  tablespoon  grated  cheese,  enough  water  to  mois- 
ten. Mix  the  same  as  for  pie  dough.  Roll  out  rather 
thin,  cut  into  strips  perhaps  4  or  5  inches  long  and  bake 
in  moderate  oven. 

Mrs.   H.  E.  Brace. 

Cheese  Balls. 

One  and  a  half  cups  grated  cheese,  y±  teaspoonful 
salt.  Vj.  teaspoonful  paprika,  whiles  of  3  eggs,  cracker 
crumbs.  Beat  whites  of  eggs  stiff,  add  cheese  and  sea- 
sonings, then  roll  in  cracker  crumbs  the  shape  of  little 
balls.  Fry  in  deep  fat. 

Miss  Vera  DeForest. 

Cheese  Balls. 

To  1  cup  of  grated  stale  chees  add  1-3  teaspoon  salt, 
a  dash  of  cayenne  pepper  and  a  pinch  of  celery  salt. 
Mix  this  with  the  whites  of  2  stiffly  beaten  eggs  and 
mold  into  balls  the  size  of  walnuts.  Drop  2  at  a  time 
into  kettle  of  boiling  "Cottosuet. "  With  a  silver  fork 
keep  the  balls  constantly  in  motion ;  if  allowed  to  rest 
on  bottom  of  kettle  they  will  pull  apart  and  stick.  A 


5o  THE  MAGNOLIA  COOK  BOOK 

moment  is  sufficient  to  brown  them.  Place  on  wrapping 
paper  for  an  instant  and  serve  piping  hot  with  salad 
and  coffee.  These  are  delicious. 

Miss    Florence    Clayton. 

Cheese  Wafers. 

Spread  Long  Branch  salted  wafers  well  with  butter 
and  plenty  of  thin  slices  of  cheese.  Place  in  a  very 
hot  oven  until  cheese  is  melted  Serve  with  salad. 

Mrs.    J.    M.    Woodruff. 

Cheese  Scallops. 

Soak  in  milk  %  of  a  pound  of  fine  white  bread 
crumbs,  add  2  well  beaten  eggs,  1  tablespoon  butter 
and  4  tablespoons  grated  cheese.  Mix  all  together  well, 
adding  salt  and  pepper.  Divide  into  buttered  scallop 
shells,  sprinkle  over  with  fine  bread  crumbs,  grated 
cheese  and  melted  butter.  Bake  a  light  brown  color 
and  serve  hot. 

Mrs.    Claude   E.    Quivey. 

Chese  Souffle. 

Two  tablespoons  butter.  3  tablespoons  flour,  y2  cup 
scalded  milk,  1/2  teaspoon  salt,  dash  of  cayenne  pep- 
per, 14  cup  grated  cheese,  3  eggs.  Melt  butter,  add 
flour,  and  when  mixed  add  gradually  scalded  milk,  then 
salt,  cayenne  and  cheese.  Remove  from  fire,  add  yolks 
of  eggs  beaten  lightly,  fold  in  whites  which  have'been 
beaten  stiff  and  dry,  pour  into  buttered  baking  dish 
and  bake  20  minutes  in  slow  oven.  Serve  immediately. 

Miss   Hanvey. 

Cheese  Fondu. 

One  cup  bread  crumbs,  1  cup  sweet  milk.  1  cup 
grated  cheese,  2  well  beaten  eggs.  Soak  bread  crumbs 
in  milk  until  soft,  add  cheese  and  eggs,  season  to  taste. 
Bake  20  minutes. 

Mrs.    T.   L.   Lane. 


THE  MAGNOLIA  COOK  BOOK  51 

Cheese  Fondant. 

Two  cups  milk,  1  cup  bread  crumbs,  y±  pound  grated 
cheese,  1  tablespoon  butter,  3  eggs,  salt  and  pepper 
to  taste.  Put  in  double  boiler  the  milk,  cheese,  bread 
crumbs,  butter  and  seasoning.  Let  come  to  boiling 
point  and  add  yolks  of  eggs.  When  it  has  thickened 
remove  from  the  stove  and  fold  in  whites  of  eggs  which 
have  been  beaten  very  stiff.  Bake  in  pudding  dish  or 
ramakins  for  half  an  hour  and  serve  immediately. 

Mary  Ballar, 
Crystal  Lake,  111. 

Cheese  Custard. 

Butter  3  thin  slices  of  white  bread,  let  them  soak  for 
l/2  hour  in  a  custard  made  with  1  pint  of  milk,  3  eggs, 
and  a  dash  of  cayenne  pepper;  lay  slices  in  a  buttered 
pudding  pan.  Put  layers  of  thin  slices  of  cheese  be- 
tween each,  pour  on  the  custard  and  sprinkle  grated 
cheese  on  the  top.  Set  dish  in  a  pan  of  hot  water  and 
bake  in  a  moderate  oven.  The  water  must  not  boil  or 
custard  will  be  full  of  holes  and  whey.  Serve  hot. 

Mrs.    Jeter. 

Cheese  Custard  for  One  Person. 

Two  tablespoons  bread  crumbs,  3  tablespoons  milk, 
1  tablespoon  cheese,  1  egg,  sprinkle  of  salt.  Soak 
crumbs  in  milk  10  minutes,  melt  butter  in  double  boiler, 
add  cheese  chopped  fine,  and  stir  until  cheese  melts, 
add  milk  and  crumbs,  then  egg,  and  serve  on  cracker. 

Paulyne  McKInney. 

Italian  Macaroni. 

Cook  a  cupful  of  macaroni  in  salted  water  until 
tender.  Drain  off  the  water  and  put  the  macaroni  into 
a  colander.  Have  ready  in  a  saucepan  a  large  table- 
spoonful  of  butter,  heated.  Put  into  this  a  sliced  onion 
and  cook  tender.  Turn  into  the  saucepan  a  can  of 
tomatoes  and  one  chili  pepper  (or  in  quantity  accord- 
ing to  its  "hotness").  Salt  and  cook  fifteen  minutes. 


52  THE  MAGNOLIA  COOK  BOOK 

Arrange  thq  macaroni  alternately  in  layers  with  the 
tomatoes  in  a  bakedish,  finishing,  of  course,  with  the 
tomatoes.  Cover  with  grated  cheese  and  bake  fifteen 
or  twenty  minutes.  If  not  moist  enough,  do  not  add 
all  the  macaroni,  as  it  must  be  juicy. 

Mrs.   F.    C.    Webber. 

Macaroni  and  Cheese. 

One-quarter  pound  macaroni  broken  into  1  inch 
lengths  and  cooked  in  3  pints  boiling  salted  water  20 
minutes.  Turn  into  a  colander  and  pour  over  it  cold 
water,  drain.  Make  a  sauce  of  1  tablespoonful  of 
butter  rubber  into  1%  cup  hot  milk,  salt.  Put  a  layer 
of  grated  cheese  in  bottom  of  baking  dish,  then  a  layer 
of  macaroni  and  1  of  sauce,  then  cheese,  macaroni  and 
sauce,  and  cover  the  top  with  fine  bread  crumbs  and 
bits  of  butter  and  a  little  grated  cheese.  Bake  until 
brown. 

Macaroni  Croquettes. 

Break  6  ounces  of  macaroni  in  pieces,  boil  until 
tender,  drain  in  a  colander.  Rub  1  teaspoon  of  butter 
and  2  ounces  of  flour  together  until  smooth,  then  stir 
into  1  cup  of  warm  cream  until  it  thickens  (stir  to  pre- 
vent burning),  add  2  teaspoons  of  grated  cheese,  then 
macaroni,  salt  and  pepper  to  taste  and  yolks  of  2  eggs. 
Cook  for  a  minute,  then  turn  out  to  cool.  Form  into 
croquettes,  roll  in  egg,  then  cracker  crumbs,  and  fry 
in  hot  lard. 

Mrs.    C.    W.   Cord. 

Macaroni  and  Eggs. 

Break  2  cupfuls  of  macaroni,  boil  until  tender  in 
salted  water  and  drain.  Have  1  tablespoon  each  of 
butter  and  lard  piping  hot  in  frying  pan,  turn  in  cooked 
macaroni  and  fry  a  few  moments,  then  beat  lightly  4 
eggs  and  turn  over  macaroni  and  cook  only  a  moment 
longer.  Take  up  while  eggs  are  still  soft, 

Mrs.  C.  E.  Hammond. 


THE  MAGNOLIA  COOK  BOOK  53 


"Life  gives   us   the   key   to   the  larder, 

We   choose   for  our  feasts   what  we   will." 

Never  Fail  Omelet. 

Beat  the  yolks  of  6  eggs  very  light  and  stir  in  1 
tablespoon  of  flour  and  y±  teaspoon  of  salt.  Add  but- 
ter size  of  a  walnut,  melted, .then  a  small  teacup  of 
sweet  milk.  Lastly,  whip  in  the  stiffly  beaten  whites. 
Turn  into  a  well  buttered  baking  dish  and  bake  in  a 
quick  oven  until  a  golden  brown.  About  15  minutes 
is  sufficient  to  bake  well.  Serve  immediately. 

Miss   Florence   Clayton. 

French  Omelet. 

Three  eggs,  3  tablespoons  milk,  1  teaspoon  flour,  pinch 
of  salt.  Bept  the  yolks;  of  egge  well,  add  milk,  flour 
and  salt,  and  stir  half  the  well  beaten  whites  with  half 
the  mixture  and  turn  into  a  frying  pan  in  which  a  little 
butter  has  become  smoking  hot.  As  it  browns,  roll  and 
place  on  a  hot  platter.  Stir  in  remainder  of  whites 
and  proceed  as  before. 

Miss   Ida    B.    Davisqn. 

Stuffed  Eggs. 

Six  hard  boiled  eggs,  1  teaspoonful  onion  juice,  4 
chopped  olives,  %  teaspoon  butter,  pinch  salt  and  dash 
of  pepper.  Boil  eggs  20  minutes.  Cut  in  half,  remove 
yolks  into  mixing  bowl,  add  all  the  other  ingredients 
and  mix  well.  Put  the  white  on  lettuce  leaf  and  fill 
with  the  mixture.  Cover  with  salad  dressing. 

Mrs.   H.   E.    Brace. 

Baked  Eggs. 
Break  as  many  egsrs  aAs  you  wish  to  serve  into  an  iron 


54  THE  MAGNOLIA  COOK  BOOK 

frying  pan  or  small  individual  baking  dishes.  Pour 
milk  (cream  is  still  better)  over  eggs  until  yolks  only 
are  seen,  sprinkle  with  salt,  pepper,  bits  of  butter, 
and  place  in  medium  hot  oven.  Let  bake  until  milk 
has  simmered  a  few  minutes.  Garnish  dishes  and  serve. 

Mrs.   Claude   E.   Quivey. 

Eggs  in  Scallop  Shells. 

Cook  fresh  eggs  about  20  minutes,  then  peel.  Place 
1  egg  in  a  scallop  shell  over  mashed  potatoes  which 
have  been  seasoned  and  whipped  to  extreme  lightness. 
If  potato  has  been  put  through  a  piping  tube  it  will 
be  much  more  attractive  looking.  Garnish  shells 
daintily. 

Grace    M.    Quivey. 

Eggs  a  la  Goldenrod. 

Have  prepared  6  slices  of  buttered  toast  and  6  hard 
boiled  eggs.  Make  a  gravy  of  1  pint  of  milk,  season- 
ing to  taste  and  add  the  chopped  whites  of  the  eggs. 
Place  the  toast  on  a  platter  and  pour  the  gravy  over, 
crumb  the  yokes  over  this  in  the  form  of  goldenrod. 

Mrs.    C.    A.    Barhydt. 

Eggs  Au  Gratin. 

Half  cup  white  sauce,  2  eggs,  salt  and  pepper.  Drop 
eggs  in  sauce  and  poach,  then  put  cheese  on  top  and 
bake  in  oven. 

Miss   Vera    DeForest. 


THE  MAGNOLIA  COOK  BOOK  55 


"With  weights  and  measures  just  and  true, 

Oven  of  even  heat, 
Well   buttered   tins   and   quiet   nerves, 

Success    will   be    complete." 

Soft  Ginger  Bread. 

One  and  a  half  cups  sifted  flour,  y2  cup  sour  milk,  ^ 
cup  brown  sugar,  y2  CUP  molasses,  1-3  cup  butter,  1 
egg,  %  teaspoon  soda.  Add  ginger  and  spice  to  taste. 
Bake  in  shallow  pan  about  20  minutes. 

Mrs.  Gllmer. 

Ginger  Bread. 

Half  cup  white  sugar,  i/o  cup  molasses,  y2  cup  butter. 
y>  cup  milk,  1  egg,  1  teaspoon  each  of  cinnamon,  nut- 
meg, ginger  and  cloves,  1  small  teaspoon  soda,  flour  to 
Ihinken  as  for  ordinary  cake.  Very  nice. 

Mrs.    Offenbach. 

Ginger  Bread. 

Half  cup  sugar  and  1-3  cup  butter  creamed.  1  egg, 
y2  teaspoon  soda  in  y2  cup  hot  water,  f/2  cup  molasses, 
1  teaspoon  ginger,  2  cups  flour,  pinch  of  salt. 

.Mrs.    Countryman. 

Ginger  Bread. 

Half  cup  sugar,  y2  cup  molasses,  1  egg,  shortening 
the  size  of  an  egg,  1  level  teaspoon  soda  dissolved  in 
hot  water,  1  teaspoon  ginger,  2-3  cup  cold  water.  2 
cups  flour,  1  teaspoon  baking  powder,  y2  teaspoon  salt. 
Mix  in  order  given. 

Mrs.  Jeter. 

Good  Soft  Girger  Bread. 
One  cup  molasses,  1  cup  sugar,  1  cup  sour  milk,  y2 


56  THE  MAGNOLIA  COOK  BOOK 

cup  butter,  2  eggs,  teaspoonful  soda,  ginger  and  spices 
to  taste. 

Mrs.    M.    R.    Matthews. 

Soft  Ginger  Cake. 

Mix  together  1  cupful  of  brown  sugar  and  %  of  a 
cupful  of  butter  and  lard  mixed.  Add  1  egg,  well 
beaten,  and  1  cupful  of  molasses,  also  1  teaspoon  each 
of  cinnamon  and  ginger.  Into  1  cupful  of  boiling  water 
stir  2  even  teaspoonfuls  of  powdered  soda.  Fold  in 
3  cupfuls  of  flour.  Bake  with  a  slow  fire  for  %  hour. 

Mrs.  John  T.  Stivers. 

Spice  Cake. 

One  and  a  half  cups  sugar,  1/2  cup  butter,  1  cup  sour 
milk,  1  teaspoon  soda,  2y2  cups  flour,  1  teaspoon  cinna- 
mon and  cloves,  and  x/2  teaspoon  ginger.  One  cup 
raisins  or  currants  is  an  improvement. 

Mrs.  L.  G.  Hoyt. 

Spice  Cake. 

One  and  a  half  cups  sugar,  1  cup  sour  milk.  %  cup 
butter,  1  teaspoon  soda,  spice,  2^  cups,  flour,  1  cup 
chopped  raisins,  or  1  cup  chopped  walnuts  may  be 
added.  For  spice  1  teaspoon  cinnamon.  Half  teaspoon 
each  of  cloves  and  ginger  is  good. 

Mrs.  Charles  S.  McKelvey. 

Molasses  or  Spice  Cake. 

This  cake  is  fine  when  eggs  are  high ;  try  it :  !/2  cup 
molasses,  !/2  cup  brown  sugar,  y2  cup  butter  or  lard,  % 
cup  water,  2  cups  flour,  1  egg,  %  teaspoon  soda,  1  tea- 
spoonful  each  cinnamon,  ginger,  cloves  and  nutmeg. 

Molasses  Cake. 

One  and  a  half  cups  molasses,  %  cup  sugar,  3  cups 
flour,  1  level  teaspoonful  soda,  l1/^  tablespoonful  of  but- 
ter, 1  egg,  1  cup  boiling  water,  added  the  last  thing. 


THE  MAGNOLIA  COOK  BOOK  57 


Mix  molasses,  sugar  and  butter  together,  and  heat  just 
a  little.  Then  add  egg,  soda  and  flour.  The  flour 
should  be  sifted  before  measured. 

Marble  Cake. 

Three  cups  granulated  sugar,  1  cup  butter,  1  cup 
milk,  8  whites  of  eggs  beaten  stiff,  5  cups  flour,  3  tea- 
spoons baking  powder.  For  the  colored  part — 1  tea- 
spoon ground  cloves.  2  teaspoons  cinnamon,  ^  tea- 
spoon nutmeg. 

Mrs.    Hege. 

Wedding  Cake. 

One  pound  flour,  1  pound  sugar,  l1/^  pound  butter, 
l/2  pound  citron,  4  pounds  currants,  4  pounds  raisins, 
9  eggs,  1  tablespoon  each  of  cloves,  cinnamon,  mace, 
nutmeg  and  3  gills  of  coffee.  Steam  4  hours,  then 
bake  until  dry  or  about  half  an  hour. 

Mrs.  F.  E.  Harvey. 

Angel  Food. 

Whites  of  1  dozen  eggs,  l1/^  cups  sifted  powdered 
sugar,  1  cup  flour,  1  teaspoon  cream  tartar,  1  teaspoon 
vanilla.  Beat  the  whites  very  stiff,  beat  in  sugar 
slowly,  mix  the  r'ream  of  tartar  slowly  with  the  flour, 
and  sift  slowly  into  the  eggs,  stirring  all  the  time,  add 
the  flavoring.  Place  in  a  fake  pan  that  has  never 
been  greased.  Bake  in  a  moderate  over  %  of  hour. 

Mrs.    J.    M.    Woodruff. 

White  Loaf. 

Eight  whites  of  eggs,  2  cups  powdered  sugar  or  1V2 
cups  granulated  sugar,  1/2  cup  butter,  %  cup  milk,  3 
cups  flour,  2  teaspoonfuls  baking  powder. 

Pearl  Cake. 

Two  cups  of  sugar,  1  cup  butter;  stir  this  to  a  cream. 
Add  1  cup  cornstarch.  1  cup  sweet  milk;  beat  in  the 
whites  of  5  eggs,  beat  it  to  a  froth,  2  cups  flour,  2  tea- 
spoonfuls  baking  powder,  mix  in  the  flour. 

Mrs.  C.  A.  Yelsley. 


58  THE  MAGNOLIA  COOK  BOOK 


One  Egg  Cake. 

One  cup  sugar,  1/2  cup  butter,  1  egg  or  whites  of  2, 
or  yolks  of  2  or  3  eggs,  1  cup  sweet  milk,  2  cups  flour, 
21/2  teaspoons  baking  powder.  Flavor  to  taste. 

Mrs.   McKnight. 

Devil's  Food  Cake. 

Three-fourths  cup  butter,  2  cups  sugar,  1  cup  milk, 
2y2  cups  flour,  1/2  cup  cocoa,  4  eggs,  2  teaspoons  baking 
nowder,  vanilla. 

Mrs.    Burford. 

Chocolate  Cake. 

Two  squares  Baker's  Chocolate,  yolk  of  1  egg,  1/2 
cup  sweet  milk.  Put  together  in  dish  on  stove  over 
hot  water  until  thick  like  custard.  Add  to  that  1  cup 
brown  sugar,  1/2  cup  milk  (sweet  or  sour),  butter  size 
of  egg,  1  teaspoon  soda,  1  teaspoon  baking  powder, 
pinch  of  salt,  l1/^  cups  flour,  flavoring,  1  cup  chopped 
nuts. 

Icing — 1  square  chocolate,  1  cup  powdered  sugar, 
moisten  with  milk. 

Miss   Hanvey. 

Chocolate  Nut  Cake. 

Two  cups  of  sugar,  1  cup  of  bufter.  1  cup  mashed 
potatoes.  4  eggs  beaten  separately.  1  cup  of  milk,  cin- 
namon and  cloves  to  taste,  1  cup  of  English  walnuts, 
allspice,  2  tablespoons  grated  chocolate,  "2  cups  of  flour, 
4  level  teaspoons  of  baking  powder,  nutmeg.  Bake  in 
a  slow  oven  about  45  minutes. 

Mrs.  Frank  Tyrrell. 

Nut  Cake. 

Half  cup  butter,  2  cups  sugar,  3  cups  flour,  i/2  cup 
sweet  milk,  2  cups  chopped  nuts,  2  teaspoons  baking 
powder,  4  eggs  beaten  separately. 

Mrs.   Burson. 


THE  MAGNOLIA  COOK  BOOK  59 


Raisin  Cake. 

A  good  luncheon  or  tea-cake  may  be  made  as  fol- 
lows: Mix  a  teaspoon  of  baking  powder  and  a  pinch 
of  salt  with  2  cups  of  flour,  rub  into  this  2  tablespoon- 
fuls  of  butter.  Then  add  */2  cup  of  sugar,  1/2  cup  of 
raisins  and  citron  mixed,  ^  cup  of  walnuts;  then  beat 
1  egg  with  1/2  cupful  of  sweet  milk  and  add  to  dry  in- 
gredients. Bake  in  loaf  1  hour. 

Mrs.   W.    J.   Jeter. 

Apple  Sauce  Cake. 

1  cup  sugar,  butter  size  of  egg,  cream  together.  Add 
1l/2  cups  warm  apple  sauce  (sweetened),  2%  cups  flour 
(sifted),  1  teaspoon  cinnamon,  */£  teaspoon  cloves,  1 
cup  chopped  raisins,  2  scant  teaspoons  soda  dissolved 
in  about  1  tablespoon  boiling  water  and  add  last.  Put 
batter  in  pan  and  let  stand  10  minutes  before  baking. 
Bake  as  loaf  cake  about  1  hour  in  moderate  oven. 

Mrs.    S.    J.    Chapman. 

Apple  Sauce  Cake. 

One  and  a  half  cups  sugar,  2  level  tablespoons  but- 
ter, 1  cup  raisins  chopped  (not  too  fine),  2  cups  flour. 
1  teaspoon  cinnamon,  allspice,  nutmeg,  cloves  and  salt, 
1  level  teaspoonful  soda  dissolved  in  y?  cup  cold  water. 
Then  stir  in  1  cup  hot  apple  sance  and  whip  till  frothy, 
put  with  cake  batter  and  beat  till  mixed.,  Bake  in 
papered  pan  in  moderate  oven  for  nearly  1  hour. 

Mrs.  Caroline  Dickinson, 
Portland,    Oregon. 

Potato  Cake. 

Two-thirds  cup  of  butter,  and  2  cups  of  sugar 
creamed,  4  eggs,  yolks  and  whites  beaten  separately.  1 
cup  mashed  potatoes,  1  cup  chopped  walnuts,  ^2  cup  of 
milk,  i/o  cup  grated  chocolate,  2  cups  of  flour,  1  tea- 
spoon each  of  cloves,  cinnamon,  nutmeg  and  allspice, 
beaten  whites  of  eggs  and  stir  into  cake  batter  last. 

Mrs.  M.   Gale. 


60  THE  MAGNOLIA  COOK  BOOK 

Potato  Caramel  Cake. 

Two-thirds  cup  of  butter.  2  cups  of  sugar,  2  cups  of 
flour,  1  cup  mashed  potato  (hot),  %  cup  of  sweet  milk, 
2  teaspoonfuls  of  baking  powder.  Stir  in  walnuts  in 
1  cup  of  grated  chocolate.  1  cup  chopped  walnuts,  4 
eggs,  2  teaspoonfuls  of  baking  powder,  1  teaspoonful  of 
vanilla,  1  teaspoonful  each  of  cloves,  cinnamon  and 
spoon  ground  cloves.  2  teaspoons  cinnamon,  %  tea 
nutmeg.  Cream  butter  and  sugar  and  yolks  of  the 
eggs,  add  the  milk,  the  mashed  potato  (hot),  spice  and 
chocolate;  sift  the  baking  powder  into  the  flour  and 
beat  the  whites  of  the  eggs  to  a  stiff  froth,  stir  the 
flour  into  the  batter,  and  lastly  beat  in  the  whites  of 
the  eggs ;  the  nuts  are  added  the  last  thing  before  put- 
ting into  the  oven.  This  makes  a  large  cake,  enough  for 
a  small  loaf  and  a  layer  cake,  or  one  big  loaf  cake. 
Good. 

Alice   Claypool. 

Sour  Milk  Cake. 

Half  cup  butter,  2  cups  sugar,  4  cups  flour,  1  cup 
sour  milk,  4  eggs,  1  even  teaspoon  soda.  Add  spice  and 
fruit  if  wanted.  Rind  and  juice  of  1  lemon.  Bake  in 
loaf.  Half  of  receipt  makes  a  nice  loaf. 

Gold  Loaf. 

Eight  yolks  of  eggs.  1  cup  granulated  sugar,  i/o  cup 
butter,  1/2  cup  milk,  iy2  cups  flour,  2  teaspoonfuls  bak- 
ing powder.  Cream  butter  and  sugar.  Beat  yolks  to 
stiff  froth  and  stir  thoroughly,  put  in  milk  then  flour, 
stir  hard. 

Mrs.   Hege. 

Blackberry  Cake. 

Scant  1/2  cup  butter,  1  cup  sugar,  3  egg  yolks.  3  table- 
spoons sour  milk,  11/2  cups  flour,  i/o  teaspoon  ground 
cinnamon,  1/1  teaspoon  cloves,  %  teaspoon  nutmeg,  1 
teaspoon  soda  (measured  after  sifting),  %  cup  black- 


THE  MAGNOLIA  COOK  BOOK  61 

berry  jam,  well  beaten  whites  of  2  eggs.  Cream  the 
butter,  add  the  sugar,  then  beat  in  the  yolks  of  the 
eggs ;  add  the  sour  milk,  the  sifted  dry  ingredients  and 
the  jam.  Beat  well  and  the  very  last  thing  fold  in  the 
whites  of  the  eggs.  Bake  in  a  moderate  oven  in  3 
small,  well  greased  layer  cake  pans  for  about  ten 
minutes.  Put  the  layers  together  with  cooked  icing 
made  as  follows :  Boil  1  cup  sugar  with  14  cup  water 
until  it  threads;  then  gradually  pour  the  syrup  upon 
the  remaining  white  of  the  eggs,  well  beaten ;  while 
adding  the  syrup  to  the  egg  beat  constantly.  Flavor. 
This  cake  may  be  baked  in  a  sheet  and  served  as  a 
pudding  with  a  sauce. 

Mrs.   E.   D.    Draper. 

Delicious  Jelly  Roll. 

Three  eggs,  1  cup  flour,  1  cup  sugar,  1  teaspoon  va- 
nilla, 1  teaspoon  baking  powder.  Bake  in  large  shal- 
low pan,  spread  with  jelly,  roll.  . 

Mrs.   F.    S.    Williams. 

Sponge  Cake. 

Seven  eggs,  l1/^  cups  granulated  sugar,  l1/^  cups 
flour,  %  teaspoon  cream  tartar.  Beat  yolks  thor- 
oughly ;  beat  whites  about  half,  add  %  teaspoon  cream 
tartar  and  beat  very  stiff.  Stir  yolks,  sugar,  flour,  add 
whites  last.  Sift  sugar  and  flour  5  times. 

Sponge  Cake. 

Beat  whites  of  4  eggs  in  cake  bowl,  beat  yolks  in 
another  bowl.  Beat  1  cup  granulated  sugar  with  yolks, 
add  to  beaten  whites  and  beat  again.  Add  another 
small  cup  sugar,  beat  well;  add  to  this  2  cups  sifted 
flour,  level  teaspoon  baking  powder,  %  cup  boiling 
water,  good  pinch  of  salt,  flavor  to  taste.  Bake  in 
medium  oven  in  flat  pan. 

Mrs.   S.   J.   Chapman. 


62  THE  MAGNOLIA  COOK  BOOK 

Sponge  Cake. 

Two  cups  granulated  sugar,  2  cups  flour,  ^  cup 
water,  2  teaspoonfuls  baking  powder,  4  eggs,  juice  of 
1  orange.  Beat  yolks  and  whites  separaiely.  Mix 
sugar  and  beaten  yolks  together,  sift  flour  and  bak- 
ing powder  together  several  times.  Add  water  and 
orange  juice  to  eggs  and  sugar,  then  the  whites  and 
lastly  flour,  which  must  be  folded  in,  not  beaten. 

Mrs.    W.    T.   Hook. 

White  Sponge. 

One  cup  pulverized  sugar,  Y>  cup  butter,  l/2  cup  milk, 
3  whites  of  eggs  beaten  stiff,  1%  cups  of  flour,  2  tea- 
spoons baking  powder. 

Cup  Cake. 

Two  cups  of  granulated  sugar,  %  cup  of  butter,  3 
eggs,  1  cup  milk,  1  cup  eornstarch,  2  cups  flour,  2 
teaspoons  baking  powder. 

Mrs.    Hege. 


Cream  Cake. 

One  and  a  half  cups  sugar,  y2  cup  butter,  1  cup  sweet 
milk,  2  cups  flour,  2  teaspoons  baking  powder,  4  whites 
of  eggs,  flavoring;  makes  3  layers. 

FILLING — One  cup  sweet  milk,  1  beaten  egg,  ^  cup 
sugar,  teaspoon  butter,  1  tablespoon  cornstarch.  Stir 
egg,  sugar  and  cornstarch  together,  turn  into  boiling 
milk  and  cook  till  thick.  Flavor  when  cool.  Very  good. 

Mrs.   S.   J.   Chapman. 

Orange  Cake. 

One  cup  sugar,  1  cup  flour,  4  tablespoons  butter,  7 
tablespoons  milk,  3  eggs  (save  iy2  whites  for  filling), 
1  teaspoon  baking  powder,  peel  of  orange  to  suit  taste. 

FILLING — One  cup  sugar  boiled  until  it  will  string, 
whites  of  eggs  beaten  stiff,  add  to  sugar.  Grate  orange 
peel  and  add  juice  of  1  orange. 

Cora  U.    Colt. 


THE  MAGNOLIA  COOK  BOOK  63 

Raisin  Cake. 

One  quarter  cup  butter  or  lard,  1  cup  sugar,  %  cup 
milk,  2!/2  teaspoons  of  baking  powder,  2  eggs,  %  tea- 
spoon vanilla,  1%  cups  of  flour.  I1/!  cups  of  chopped 
raisins.  Cream  butter,  add  sugar  gradually,  add  beaten 
eggs  and  milk,  add  flour  sifted  with  baking  powder, 
vanilla  and  raisins.  Bake  in  layer  tins  about  20  to 
30  minutes. 

FILLING — Whip  1%  cups  of  heavy  cream  until 
stiff,  add  1/2  teaspoon  vanilla,  2t  ablespoons  powdered 
sugar.  314  cups  finely  chopped  raisins. 

Grace    Lohman. 

Good  Plain  Cake. 

Two  cups  sugar.  %  cup  butter,  3  eggs,  1  cup  milk,  3 
cups  flour,  2  teaspoons  baking  powder.  The  white  of 
1  egg  may  be  saved  out  for  icing.  Bake  either  in  lay- 
ers or  as  a  loaf  cake. 

CARAMEL  ICING — Three  cups  light  brown  sugar, 
l/2  cup  sweet  milk,  butter  the  size  of  a  small  egg.  Boil 
slowly  until  it  will  form  a  ball  when  dropped  into  cold 
water.  Add  1  tablespoon  vanilla  when  removed  from 
the  fire  and  beat  until  it  begins  to  cream. 

Mrs.    M.    R.    Matthews. 

Sour  Cream  Layer  Cake. 

Two  eggs.  1  cup  sugar.  1  cup  sour  cream.  2  cups 
sifted  flour.  1  teaspoon  soda. 

MOCHA  FILLING — Two  cups  powdered  sugar,  y2 
cup  butter.  1  teaspoon  ground  cocoa,  1  teaspoon  flavor- 
ing i/t  cup  strong  coffee.  Cream  butter,  sugar  and 
oocoa  together,  then  add  flavoring  and  coffee  enough 
to  make  thin  enough  to  spread.  Do  not  put  filling  on 
cake  until  the  cake  is  perfectly  cold,  as  a  warm  cake 
would  melt  the  butter  in  the  filling. 

Mrs.    Jennie   Howell. 

A  Practical  Three-Layer  Cake. 
One  cup  sugar,  1-3  cup  butter,  2  eggs,  1  cup  sweet 


64  THE  MAGNOLIA  COOK  BOOK 

milk,  2y2  cups  flour,  2V2  teaspoonfuls  baking  powder, 
1  teaspoonful  vanilla.  Mix  in  order  given,  adding 
the  beaten  whites  last. 

Mrs.    W.    J.    Jeter. 

Delicate  Cake. 

Half  cup  butter,  2  cups  sugar,  %  cup  sweet  milk. 
3  cups  flour  sifted  twice,  3  small  teaspoonfuls  baking 
powder,  whites  of  6  eggs,  1  teaspoonful  flavoring.  Mix 
in  the  order  given.  Bake  in  shallow  pans  about  20 
minutes. 

Mrs.    W.    J.    Jeter. 

McDonald  Cake. 

One  cup  butter,  l1/^  cups  sugar  creamed  together,  4 
yolks  eggs,  1  teaspoon  vanilla,  y>  cup  milk,  ^2  C11P 
Gornstarch,  %  cup  pastry  flour,  1  teaspoon  cream  tar- 
tar, 1/2  teaspoon  soda,  whites,  4  eggs.  Mix  in  order 
given.  Bake  in  shallow  tins  in  moderate  oven. 

Alyce    S.    Newton. 

Chocolate  Cake. 

Two  ounces  chocolate  (4  large  tablespoons),  2  egg 
yolks,  !/2  cup  milk;  cook  in  double  boiler  till  thick;  1 
cup  sugar,  2  tablespoons  butter,  i/o  teaspoon  soda  in  a 
little  warm  water  and  add  to  l/o  cup  of  sweet  milk,  l1/^ 
cups  flour.  Add  creamed  butter  and  sugar  to  paste  and 
beat  well,  then  soda  and  milk  with  flour  alternately. 

FROSTING — One  cupful  sugar,  i/2  cup  water,  1  egg 
white.  Boil  sugar  and  water  till  it  threads  from  fork. 
Pour  into  well  beaten  egg. 

Mrs.   S.    B.    Snyder. 

Sour  Cream  Cake. 

One  cup  sugar.  2  eggs,  1  cup  sour  cream,  2  cups 
flour,  11/2  teaspoons  baking  powder,  %  teaspoon  soda 
dissolved  in  boiling  water,  flavor  to  taste.  Mix  sugar 
and  eggs  well,  without  beating  whites  separately,  then 
add  cream  and  dry  materials.  Bake  in  3  layers. 

Mrs.   Jeter. 


THE  MAGNOLIA  COOK  BOOK  65 

Prune  Cake. 

One  cup  sugar,  y2  cup  butter,  yolks  of  3  eggs,  3  table- 
spoons sour  milk,  1  cup  stewed  prunes,  1%  cups  flour, 

1  level  teaspoon  baking  powder,  ^  teaspoon  soda,  1 
teaspoon  each  cloves,  cinnamon,  nutmeg  and'  vanilla. 
Bake  in  3  layers  using  whites  of.  eggs  for  frosting. 

Mrs.  B.  W.  Kelly. 

White  Cake. 

Two  cups  sugar,  1  cup  milk,  3  cups  flour,  not  too 
full,  2-3  cup  butter,  2  teaspons  baking  powder,  1  tea- 
spoon vanilla,  whites  of  4  eggs  beaten  stiff.  Add  a 
small  pinch  of  cream  of  tartar  to  whites  of  eggs. 

Mrs.    J.   H.    Cord. 

White  Cake. 

One  and  a  half  cups  sugar,  i/o  cup  butter,  %  cup  milk, 
I1/?  cup  flour,  !/2  cup  cornstarch,  1  teaspoon  baking 
powder,  1  teaspoon  vanilla,  whites  of  6  eggs.  Bake  in 

2  layers  with  frosting. 

Mrs.    T.    L.    Lane. 

White  Cake. 

One  cup  sugar,  !/2  scant  cup  butter,  y2  cup  milk  or 
water,  2  cups  flour,  whites  4  eggs,  2  teaspoons  baking 
(  powder,  extract. 

Mrs.  Stewart. 

Delicate  Cake. 

Half  cup  butter,  2  cups  ugar,  1  cup  sweet  milk,  2% 
cups  flour,  2  teaspoons  baking  powder,  and  the  whites 
of  4  eggs,  flavor  to  taste. 

ICING — Two  cups  sugar,  8  tablespoons  milk,  butter 
the  size  of  a  walnut.  Boil  till  it  forms  a  soft  ball  in 
cold  water,  pour  into  platter.  When  cool,  beat  until 
white  and  spread  on  cake.  Add  flavoring  as  desired. 

Mrs.    McKelvey. 


66  THE  MAGNOLIA  COOK  BOOK 

Economical  Layer  Cake. 

One  cup  fine  granulated  sugar,  i/4  cup  "Cottosuet," 
2-3  cup  sweet  milk,  2  eggs,  2  even  cups  unsifted  flour, 
2  rounding  teaspoons  baking  powder,  *4  teaspoon  salt. 
Stir  sugar,  "Cottosuet"  and  salt  to  a  smooth  cream, 
break  eggs  into  side  of  dish  and  beat  until  light,  grad- 
ually working  in  the  sugar.  Sift  flour  and  baking  pow- 
der together  three  times.  Ad  milk  and  flour  in  small 
portions  alternating  till  all  is  used.  Flavor  to  taste. 
This  makes  2  large  or  3  small  layers. 

Mrs.   William   Gregory. 

Fig  Cake. 

Two  cups  sugar,  1  small  cup  butter,  2  cups  jam,  6 
eggs,  1  cup  sour  milk,  1  teaspoon  soda,  4  cups  flour,  2 
teaspoons  baking  powder,  nutmeg  and  cinnamon  to 
taste.  Half  of  entire  recipe  makes  3  layers. 

Mrs.    Hege. 

Devil's  Food  Cake. 

I.  Three-quarters  cup  grated  chocolate,  %  cup  sweet 
milk,  %  cup  dark  brown  sugar.  II.  Half  cup  butter, 
1  cup  dark  brown  sugar,  y2  cup  sweet  milk,  2  cups 
flour,  2  eggs,  1  teaspoon  soda,  1  teaspoon  vanilla. 
Cook  part  I  till  thick.  Cool  and  stir  slowly  into  part 
II.  Bake  in  3  layers  or  in  loaf.  Be  careful  in  mixing. 

Mrs.  Charles  B.  Hammond. 

Orange  Layer  Cake. 

Half  cup  butter  melted,  1  egg,  1  cupful  sugar,  2 
cups  flour,  2  teaspoon fuls  baking  powder,  2-3  cup  milk. 
Beat  egg  lightly,  add  sugar,  then  butter,  mix  well. 
Sift  flour  and  baking  powder  alternately  with  the  milk. 
Flavor  with  lemon  extract.  This  will  make  3  layers. 

FILLING — One  tablespoon  butter,  1  cup  XX  confec- 
tioner's sugar,  yolk  1  egg,  juice  1  orange.  Work  the 
butter  until  very  soft,  sift  into  it  the  sugar  and  mix 
will  until  half  is  used  and  add  the  egg,  then  work  in 


THE  MAGNOLIA  COOK  BOOK  67 

remainder  of  sugar  and  orange  juice.     Use  your  own 
judgment  as  to  how  much  juice  is  needed  to  spread. 

ICING — Mix  pulverized  sugar  with  the  white  of  the 
egg  for  the  top  of  the  cake. 

Mrs.   H.   B.    Brace. 

Chocolate  Cake. 

Two  cups  brown  sugar,  2  squares  of  chocolate  melted 
over  the  teakettle,  then  stir  it  in  the  sugar,  %  cup  of 
butter,  2  eggs  (save  white  of  one  for  frosting),  1  cup 
sweet  milk,  1  small  teaspoon  of  soda  sifted  4  times 
with  2  even  cups  of  flour,  1  teaspoon  of  vanilla. 

Miss   Vera   DeForest. 

Maud  8.  Cake. 

Make  a  custard  of  S  tablespoonfuls  of  grated  choco- 
late, 5  tablespoonfuls  of  granulated  sugar  and  %  cup 
of  milk,  boil  until  a  little  thick  and  let  cool. 

CAKE — Half  cup  of  butter,  1%  cups  of  brown  sugar, 
stir  well  and  add  3  eggs,  dropping  1  at  a  time,  beat 
well,  take  %  cup  flour  with  2  teaspoonfuls  of  baking 
powder,  then  pour  in  custard,  stir  well  and  add  to^all 
1%  cups  of  flour  and  %  cup  of  milk,  flavor  with  va- 
nilla. Bake  in  3  layers. 

FILLING — One  cup  of  granulated  sugar,  %  cup 
milk.  Let  boil  until  it  drops  from  spoon  in  strings. 
Pour  into  bowl  and  add  1  teaspoon  of  flour.  Beat  a 
few  minutes  and  let  stand  until  cool  and  thick  enough 
+o  spread  on  cake  without  running.  Or  plain  boiled 
icing  will  answer. 

Alice   Claypool. 

One,  Two,  Three,  Four  Cake. 

One  cup  of  butter,  2  cups  sugar.  3  cups  flour,  4  eggs. 
1  cup  of  milk.  2  teaspoons  baking  powder,  i/o  teaspoon 
each  of  vanilla  and  lemon  extract.  Good  for  solid  or 
any  layer  cake. 

Mrs.    S.    B.    Snyder. 


68  THE  MAGNOLIA  COOK  BOOK 

Prune  Cake. 

One  teacup  prunes  stewed  thoroughly,  remove  pits 
and  run  through  grinder ;  1  cup  sugar  and  %  cup  but- 
ter creamed  together.  Break  2  eggs  into  this  and  beat 
until  light,  add  1  heaping  teaspoon  nutmeg,  cinnamon. 
%  teaspoon  allspice,  cloves,  4  heaping  teaspoons  coeoa. 
add  chopped  prunes,  1  teacup  sour  cream  in  which  is 
dissolved  1  teaspoon  soda,  1%  cups  flour,  2  heaping 
teaspoons  baking  powder,  vanilla.  Bake  in  three  lay- 
ers, in  moderate  oven  twelve  minutes.  Add  1  cupp  cur- 
rants or  raisins,  as  desired,  making  icing  of  powdered 
sugar  and  orange  juice. 

Mrs.    Carrie    Stone    Freeman. 

Layer  Cake. 

One  and  a  half  cups  flour,  1  cup  sugar.  4  'ablespoons 
of  melted  butter,  yolks  of  2  eggs,  white  of  1  egg.  milk. 
2  teaspoons  of  baking  powder,  flavoring.  Sift  the  flonr, 
sugar  and  baking  powder  together  4  or  5  times.  Beat 
the  eggs,  add  the  melted  butter  to  eggs,  put  in  cup 
and  fill  cup  with  milk.  Mix  wet  ingredients  into  dry 
ingredients  and  add  sufficient  milk  to  make  a  rather 
thin  batter,  add  flavoring  and  bake  about  twenty 
minutes. 

ICING — To  1  cup  of  sugar  add  four  tablespoons  of 
water,  boil  slowly  until  it  hairs,  beat  into  the  well 
beaten  white  of  one  egg,  add  a  few  drops  of  flavoring 
and  beat  until  cold  before  putting  on  cake. 

Miss   Mabel   Harris. 

Golden  Cream  Cake. 

Half  cup  butter,  2  cups  sugar,  1  cup  sweet  milk,  3 
cups  flour,  4  level  teaspoons  baking  powder,  whites  of 
4  eggs,  1  teaspoon  of  vanilla.  Measure  on  the  level. 
Cream  butter  and  sugar,  add  milk,  sift  flour  and  bak- 
ing powder  3  times,  add  alternately  with  the  well 
beaten  whites  of  eggs,  add  vanilla,  bake  in  3  layers. 

ICING — One  cup  of  sweet  milk  and  1  tablespoon  of 


THE  MAGNOLIA  COOK  BOOK  69 

butter,  put  in  the  double  boiler;  blend  2  level  table- 
spoons of  cornstarch  with  1  cup  sugar,  add  the  well 
beaten  yolks  of  the  4  eggs,  stir  into  the  boilng  milk 
until  it  thickens ;  take  from  the  fire  and  add  the  grated 
yellow  rind  and  the  juice  of  1  lemon.  When  cold 
spread  between  the  layers.  Ice  the  top  and  sides  with 
plain  icing. 

Mrs.   John  A.   Cottle. 

Sunshine  Cake. 

White  part,  1  layer — Whites  of  5  eggs,  %  cup  sugar, 
l/2  cup  flour  sifted  twice,  small  teaspoon  cream  tartar, 
1  teaspoohful  vanilla,  a  little  salt. 

Yellow  part,  2  layers — Yolks  of  5  eggs,  1  cup  sugar, 
1 1-3  cups  flour,  a/2  cup  sweet  milk,  1  teaspoonful 
cream,  1  teaspoonful  vanilla,  ^  teaspoonful  soda,  little 
salt. 

Put  together  with  icing;  if  bread  flour  is  used,  a 
little  scant. 

ICING — One  and  a  half  cups  sugar,  5  tablespoons 
milk,  a  little  hot  water.  Boil  until  it  will  wax  in 
water,  set  in  a  pan  of  water  until  cool,  then  stir  until 
white  and  creamy,  when  ready  to  put  on  cake  add  a 
little  water. 

Mrs.   F.    E.    Harvey. 

Marshmallows  on  Cake. 

Heat  marshmallows  in  oven.  When  puffed,  arrange 
on  top  of  cake  and  pour  boiled  frosting  over  them. 

Mrs.   Gilmer. 


70  THE  MAGNOLIA  COOK  BOOK 


Los  Angeles,  Cal. 

Dear  Friend :- 

In  regard  to  your  question  as 
to  which  is  the  more  important  and 
healthful,  a  GOOD  COOK  or  a  GOOD 
AUTOMOBILE,  I  must  say  this  is  rather  a 
delicate  question  to  decide. 

We  all  know  that  a  poor  cook 
means  ruined  stomachs,  bad  tempers 
and  a  broken  home  ;  a  poor  automobile 
racks  the  nerves,  tries  the  temper 
and  the  result  is  often  a  break  down, 
with  perhaps  permanent  injury  or 
death.  On  the  other  hand,  a  good  cook 
means,  good  health,  pleasant  dis- 
positions and  a  happy  home  ;  a  good 
automobile  relieves  nerve  tension, 
invigorates  the  whole  system  and  is  a 
joy  forever. 

Now  the  question  arises,  where 
can  such  cooks  and  such  an  automobile 
be  found? 

In  reading  this  book  you  find 
the  cooks.  The  automobile,  well, 
there  is  only  one  that  I  could  recom- 
mend: that  one  is  the  Moline.   Wm. 
Gregory  sells  it  at  602  N.  Main  St. 
Los  Angeles.  You  will  find  this 
machine  perfection  itself. 

You  can't  make  a  mistake  in  buy- 
ing one. 

Very  truly  yours 


72          THE  MAGNOLIA  COOK  BOOK 


REAL  ESTATE 
315  DOUGLAS  BLDG.       LOS  ANGELES,  CAL. 

Phones  West  360  Home  72716 

H.  E.  SMITH'S  GROCERY 

A  Store  well  filled  with  the 

best    the    marKet  affords.... 

2311  S.  VERMONT  AVE.  LOS  ANGELES 


-PHONE  WEST  5144  HOME   72858- 


Just  remember  when  you  want  anything  from  the  drug  store  in  a  hurry  to 
telephone  us.  Goods  will  be  selected  carefully  and  delivered  "RUSH" 
at  no  extra  cost  to  you.  This  service  is  for  you — use  it. 

WILBUR   W.  KEIM 

PRESCRIPTION    PHARMACIST 

189O  W.  WASHINGTON  ST.  LOS  ANGELES.  CAL. 


F.  C.  KINGSTON 

758  S.  HILL  ST. 

LOS    ANGELES 
Southern    California     Sales    Agency 

Duntley  Pneumatic   Cleaners 


THE  MAGNOLIA  COOK  BOOK  73 


Centennial  Cookies. 

One  and  a  half  cups  sugar.  2-3  cup  butter,  2  eggs,  1 
teaspoon  soda  dissolved  in  4  tablespoonfuls  of  sweet 
milk,  1  teacup  raisins  (seeded  and  chopped  fine),  spice 
with  ground  cinnamon  and  cloves,  1  heaping  teaspoon- 
ful  baking  powder  in  flour;  flavor  with  lemon  to  taste. 
Flour  enough  to  roll  easily. 

Mrs.  McKnight. 

Scottish  Fancies. 

One  egg,  ^  cup  sugar,  2-3  tablespoon  melted  butter, 
2-3  cup  rolled  oats.  %  cup  cocoanut,  1-3  teaspoon  salt, 
l/4  teaspoon  vanilla.  Add  all  together  and  put  in  a 
pan,  1  teaspoonful  in  a  place,  bake  until  brown.  Take 
out  of  pan  onto  flat  surface  to  cool. 

Miss  Vera  DeForest. 

Nut  Cookies. 

Four  eggs,  2  cups  sugar,  1  cup  raisins,  1  cup  wal- 
nuts, 2-3  cup  butter,  flour,  2  teaspoons  baking  powder. 
Honey  Cookies. 

One  and  a  half  cups  butter,  2  cups  brown  sugar,  2 
cups  honey,  4  eggs,  spice,  nuts,  %  teaspoon  of  soda, 
flour  to  make  it  stiff. 

Sour  Cream  Cookies. 

Two  cups  sugar,  1  cup  sour  cream,  2  eggs,  nutmeg 
and  lemon  extract  if  desired,  1  ;teaspoon  soda,  flour 
enough  to  mix. 

Mrs.   Hegre. 


74  THE  MAGNOLIA  COOK  BOOK 

Hard  Cookies. 

Two  cups  sugar,  1  cup  butter,  1  cup  sour  milk,  1 
level  teaspoon  soda,  1  egg,  1  teaspoon  lemon  flavoring. 
Cream  butter  and  sugar,  add  the  egg,  then  sour  milk 
and  soda  with  enough  flour  to  make  a  dough  as  soft  as 
can  be  handled.  Roll  very  thin  and  bake  in  floured 
pan. 

Cookies. 

Three  eggs,  l1/^  cups  sugar.  1  cup  butter  and  lard. 
salt,  11/2  teaspoon  baking  powder,  flour  enough  to  make 
soft  dough.  Melt  butter,  stir  in  sugar,  then  eggs,  flour, 
baking  powder  and  essence. 

Cora  U.  Colt. 

Hermits. 

Three  eggs,  1  cup  butter,  1%  cups  sugar,  1  cup 
chopped  seeded  raisins,  very  little  chopped  citron,  1 
teaspoon  each  of  cloves,  allspice  and  cinnamon,  flour 
enough  to  roll.  Cut  in  rounds. 

Cora  U.  Colt 


Fingers. 

One-quarter  pint  sugar  and  three  eggs  beat  until 
very  stiff.  Mix  in  quickly,  without  beating,  ^  pint 
flour.  Put  into  funnel  of  paper,  squeeze  out  into  lady 
fingers  on  paper,  sprinkle  with  powdered  sugar.  Bake 
in  quick  oven,  dampen  back  of  paper,  pull  off,  put  to- 
gether two  and  two. 

Ginger  Wafers. 

One  cup  brown  sugar,  1  cup  molasses.  1  cup  but- 
ter or  lard,  %  cup  made  coffee.  2  teaspoonfuls  soda, 
1  tablespoonful  ginger.  Roll  very  thin.  Excellent. 

Rolled  Oat  Cookies. 

One  cup  lard,  1  cup  brown  sugar,  2  eggs,  2  table- 
spoons milk,  1/4  teaspoon  soda  dissolved  in  little  warm 
water,  1  cup  flour,  3  cups  rolled  oats,  1  teaspoonful 


THE  MAGNOLIA  COOK  BOOK  75 

each  of  nutmeg,  cinnamon  and  vanilla,  1  cup  of  wal- 
nuts sliced  with  knife.  Mix  well  and  let  stand  1  hour 
before  baking.  Drop  on  ungreased  pan  with  teaspoon. 

Mrs.  M.  Gale. 

Oatmeal  Cookies. 

One  cup  sugar,  %  cup  butter  creamed,  2  eggs,  1  tea- 
spoon vanilla,  1  teaspoon  cinnamon,  scant  ^  teaspoon 
salt ;  (no  liquid)  ;  2^  cups  dry  oatmeal,  2  cups  flour. 
%  teaspoon  soda  sifted  in  flour,  1  cup  chopped  raisins. 
Place  a  teaspoonful  of  mixture  on  unbuttered  tins,  like 
macaroons;  moderate  oven. 

Mrs.    Gilmer. 

Oatmeal  Cookies. 

One  tablespoon  butter,  %  cup  sugar,  1  cup  rolled 
oats,  1  egg.  Drop  on  buttered  pan  and  bake. 

Mrs.   O.   Stewart. 

Oatmeal  Cookies. . 

One  and  a  half  cups  sugar.  3  packed  cups  oatmeal. 
2-3  cup  shortening,  1  cup  sweet  milk.  1  level  teaspoon 
soda  dissolved  in  milk.  1  teaspoon  vanilla,  enough  flour 
to  roll.  Roll  thin  and  bake  in  a  quick  oven. 

Mrs.  John  T.   Stivers. 

Soft  Hermits. 

One  cup  sugar,  1  cup  ' '  Cottosuet, "  1  egg,  1  cup  mo- 
lasses, 1  cup  sour  milk.  1  cup  chopped  raisins,  1  tea- 
spoon soda,  1  teaspoon  cloves,  2  teaspoons  cinnamon, 
pinch  salt,  4  cups  sifted  flour.  Mix  well  and  drop  from 
teaspoon  into  buttered  pan  and  make  in  not  too  hot 
an  oven. 

Mrs.  F.  8.  Williams 

Kringles. 

One  cup  butter,  1  cup  sweet  cream,  1  teaspoon  bak- 
ing powder  sifted  into  a  quart  of  flour,  mix  flour  and 
cream,  and  softened  butter;  roll  very  thin  and  spread 


76  THE  MAGNOLIA  COOK  BOOK 

butter  on  top,  fold  together  and  roll;  repeat  3  or  4 
times,  lastly  roll  about  l/±  inch  in  thickness,  cut  into 
strips  %  inch  wide  and  form  into  the  figure  8,  dip  in 
sugar,  bake  brown  in  quick  oven. 

Mrs.   W.   J.   Jeter. 

Eggless  Cookies. 

Three  cups  sugar,  1  cup  shortening  creamed  together, 
pint  sweet  milk,  %  ounce  carbamonia  dissolved  in  the 
milk,  1  tablespoon  baking  powder  mixed  in  5  of  flour. 
Beat  well.  Flavor  to  suit  taste,  knead  in  enough  flour 
to  make  stiff  dough,  roll  thin  and  bake  in  quick  oven. 
Will  make  3  gallons  cookies.  Improve  with  age. 

Mrs.  James  M.  Davison. 

Marguerites. 

One  cupful  granulated  sugar,  1-3  cupful  water.  Boil 
together  until  stiff,  not  brittle,  when  tried  in  cold 
water.  Beat  the  white  of  an  egg  to  a  stiff  froth.  Turn 
on  the  boiling  syrup,  beating  hard  until  it  creams. 
Mix  1  large  cup  of  walnut  meats  into  the  cream  and 
spread  on  Saratoga  wafers.  Especially  nice  for 
luncheon. 

Mrs.  John  T.  Stivers 

Boston  Cookies. 

One  cup  butter,  1%  cups  sugar,  2  eggs,  1  teaspoon 
soda,  li/2  tablespoon  hot  water,  3*4  cups  flour,  ^2  tea- 
spoon salt,  1  teaspoon  cinnamon,  1  cup  nut  meats,  !/2 
cup  currants,  1-3  cup  raisons,  seeded  and  chopped. 
Cream  butter,  add  sugar  slowly  and  eggs  well  beaten, 
and  soda  dissolved  in  the  hot  water.  Add  %  the  flour 
mixed  and  sifted  with  salt  and  cinnamon.  Then  add 
the  remaining  flour  with  nuts  and  fruit.  Drop  by 
spoonful  on  a  greased  pan  and  bake. 

Cocoanut  Cookies. 
Two  eggs,  1  cup  sugar,  %  cup  butter,  1  cup  shredded 


THE  MAGNOLIA  COOK  BOOK  77 

cocoanut,  ^  teaspoon  soda,  2  tablespoonfuls  sour  milk, 
flour  to  roll. 

Mrs.  F.  E.  Harvey. 

Scotch  Cake. 

One  pound  of  brown  sugar,  1  pound  of  flour.  y2 
pound  of  butter,  2  eggs,  1  teaspoon  cinnamon.  Roll 
very  thin  and  bake  in  quick  oven. 

Mrs.  Burson 

Chocolate  Squares. 

Half  cup  butter,  1  cup  sugar,  2  eggs,  %  cup  flour,  1 
cup  English  walnuts  (chopped),  2  squares  chocolate 
(add  last  thing).  Spread  thin  on  buttered  tins,  bake 
about  15  minutes  and  cut  in  squares  while  hot. 

A  Friend 

Rocks. 

One  cup  butter,  2  cups  sugar,  3  cups  flour  (sifted), 
3  eggs,  1  Ib.  seeded  raisins  (chopped),  1  Ib.  walnuts 
(chopped),  1  teaspoon  cinnamon,  1  teaspoon  vanilla. 
!/2  teaspoon  baking  powder.  Mix  sugar  and  butter  to- 
gether, break  in  eggs  one  at  a  time,  add  flour  and  bak- 
ing powder,  cinnamon  and  flavoring,  nuts  and  raisins. 
Drop  on  butter  tins  about  size  of  walnuts  and  bake  in 
a  moderate  oven. 

cTWrs.  D.  E.  Ferguson 

Doughnuts. 

Three  eggs  beaten  very  light,  1%  cups  fine  granu- 
lated sugar.  1  cup  sour  cream  (heavy),  2  cups  sour 
milk,  1  heaping  teaspoon  baking  powder,  1  even  tea- 
spoon soda.  1  even  teaspoon  salt,  1/2  teaspoon  cinnamon, 
V-i  teaspoon  cloves,  l/o  teaspoon  nutmeg,  flour  to  roll 
soft.  Fry  in  hot  fat.  " 

c/Wrs.  Sylvia  Grossman 

Raised  Doughnuts. 

One  tepcpp  milk,  1%  teacups  hot  water,  y2-  teacup 
lard,  1  teaspoon  salt;  2-3  cup  soft  yeast;  thicken  with 


78  THE  MAGNOLIA  COOK  BOOK' 

Hour.  Let  this  get  very  light,  then  add  I  cup  sugar, 
2  eggs,  2  teaspoons  cinnamon,  */£  teaspoon  soda.  Mix 
stiff  and  let  s  and  over  night.  Roll  in  morning,  and 
when  light  cut  and  fry  in  hot  "Silver  Leaf  Lard."  Be- 
fore serving,  roll  in  pulverized  sugar. 

Mrs.  C.  E.  Hammond. 

Fine  Crullers. 

One  cup  sour  cream,  1  level  teaspoon  soda,  1%  cups 
powdered  sugar,  5  eggs,  beaten  separately,  flour  enough 
to  roll,  cut  thin  and  fry  in  deep  fat. 

oTVfrs.  Burson 

Crullers. 

One  cup  sugar,  1  cup  sour  cream,  butter  size  of  wal- 
nut, 3  eggs,  1  even  teaspoon  soda,  little  cinnamon  and 
nutmeg,  flour  as  thick  as  for  jumbles.  Stir  butter  and 
sugar  together ;  when  creamed  add  eggs,  then  flour  and 
sour  milk.  Roll  out,  cut  in  rings  and  boil  in  lard  until 
nicely  browned.  While  still  hot,  roll  in  powdered 
sugar. 

A  Friend 

Potato  Crullers. 

Half  cup  mashed  potatoes  mixed  well  with  same 
amount  of  sweet  milk,  pinch  of  salt,  2  teaspoons  bak- 
ing powder,  flour  to  roll ;  fry  in  strips  in  deep  fat. 
Serve  with  maple  syrup. 

Mrs.    S.    B.    Snyder. 


THE  MAGNOLIA  COOK  BOOK  79 


''Who'll  dare  deny  the  truth. 
There's  Poetry  in  pie?" 

Pastry  for  One  Pie. 

One  cup  sifted  flour,  1  heaping  tablespoon  "Suet- 
ene,"  a  little  salt.  Rub  the  shortening  in  the  flour,  use 
cold  water  enough  to  form  into  a  dough,  then  roll  out 
the  under  crust  and  put  on  the  pie  tin.  Roll  out  the 
upper  crust  and  put  bits  of  butter  on , it— not  sparingly 
— dust  it  with  flour,  fold  and  roll — repeat.  If  you  wish 
it  very  nice,  repeat  third  time,  folding  in  opposite  ways 
each  time. 

Mrs.   Gilmer. 

Pastry — Enough  for  One  Pie. 

One  pint  flour,  2  tablespoons  of  ''Silver  Leaf  Lard." 
3  tablespoons  of  water,  pinch  of  salt. 

Mrs.  T.  L.  Lane. 

Cream  Pie. 

One  cup  sugar,  yolks  of  2  eggs,  1  tablespoon  flour, 
1  tablespoon  water,  1  cup  sweet  milk,  1  teaspoon 
vanilla.  Cook  until  it  thickens;  then  put  into  baked 
crust ;  use  whites  of  eggs  beaten  with  a  little  sugar  on 
the  top. 

Mrs.    McKnight. 

Lemon  Cream  Pie. 

Three  eggs.  5  tablespoonfuls  of  sugar,  1  tablespoon- 
ful  of  butter,  1  cup  of  sweet  milk,  2  tablespoons  of 
flour,  1  lemon  (grated  yellow  rind  and  juice).  Blend 
thoroughly  the  sugar,  flour  and  grated  lemon  rind. 
Add  the  well  beaten  yolks  of  eggs,  beat  until  very  light. 


8o  THE  MAGNOLIA  COOK  BOOK 

Put  milk  and  butter  in  a  double  boiler,  and  when  boil- 
ing hot  add  the  well  beaten  mixtures;  stir  until  it 
thickens;  pour  into  a  rich  crust  that  has  been  previ- 
ously baked;  spread  the  well  beaten  whites  (with  3 
teaspoonfuls  of  sugar  and  a  little  lemon  juice)  on 
top  of  the  pie  and  brown  lightly  in  the  oven.  This  is 
delicious. 

Mrs.  John  A.  Cottle 

Lemon  Pie. 

One  len^on  (juice  and  grated  rind),  4  eggs,  1  cup 
sugar.  Cook  in  double  boiler,  yolks  of  eggs  and  34 
cup  sugar.  When  thick  remove  from  fire  and  add 
beaten  whites  of  2  eggs.  Use  remaining  l/±  cup  sugar 
and  2  egg  whites  for  meringue. 

Mrs.   S.   B.   Snyder. 

Lemon  Pie.    (For  2  Pies.) 

Four  eggs  (save  1  white  for  top  of  pie),  2  cups  of 
sugar,  2  tablespoonsfuls  flour  (large),  2  cups  of  hot 
water.  y2  glass  lemon  juice,  grated  rind  of  2  lemons, 
piece  of  butter  twice  size  of  walnut.  Bake  crust  be- 
fore putting  in  custard.  Beat  the  white  of  eggs  with 
2  1  ablespoonf uls  of  sugar,  and  put  on  top.  Bake  a 
light  brown. 


s.  Kinney 


Lemon  Pie. 


One  cup  boiling  water.  1  cup  sugar,  2  eggs,  l1/^ 
tablespoons  cornstarch,  1  lemon,  biitter  size  of  a  wal- 
nut: put  water,  sugar  and  butter  on  stove,  and  when 
boiling  add  cornstarch  previously  dissolved  in  a  little 
warm  water.  Next  add  the  yolks  of  eggs  and  then  the 
grated  rind  and  juice  of  lemon.  Line  the  pie  pan  with 
a  rich  pastry  and  bake  first,  then  fill  with  the  custard 
and  put  on  the  whites  of  the  eggs  and  brown. 

Cora  U.  Colt 


THE. MAGNOLIA  COOK  BOOK  81 

Lemon  Pie. 

Half  cup  fine  bread  crumbs,  just  enough  milk  to  swell 
them,  2  eggs,  3  tablespoonfuls  of  sugar,  2  of  butter, 
juice  of  1  lemon,  grated  rind  of  two.  Beat  sugar  and 
butter  to  a  cream,  add  beaten  eggs  and  lemon  juice, 
and  last,  the  bread  and  milk.  Partially  bake  the  crust. 
Keep  out  the  whites  of  the  eggs  for  meringue,  if  pre- 
ferred. 

Mrs.    Gilmer. 

Raisin  Pie. 

Cream,  1  tablespoon  butter,  1  scant  cup  of  sugar, 
yolks  of  2  eggs!  cover  cup  of  raisins  with  water  and 
boil  until  soft;  then  mix  and  flavor;  use  whites  with 
sugar  for  top. 

Mrs.   McKnight. 

Southern  Pie. 

Chop  1  cup  cranberries.  1  cup  seeded  raisins,  and  1 
cup  mixed  nuts  and  figs  together.  Then  stir  in  1  cup 
granulated  sugar,  1  tablespoon  of  flour,  a  saltspoon  of 
salt,  %  of  a  cup  of  water,  and  1  teaspoon  of  Vanilla. 
Scatter  chopped  nuts  over  the  top  and  bake  in  upper 
and  lower  crust. 

Mrs.    Gilmer. 

Raisin  Pie. 

One  coffee  cup  chopped  raisins,  1  cup  cream,  1  cup 
brown  sugar,  1  tablespoon  ^ornstarch.  1  egg,  flavor 
with  vanilla.  Cook  the  raisins  in  the  cream  until 
tender.  Add  other  ingredients  and  bake  in  double 
crust. 

Mrs.    M.    R.    Matthews. 

< 

Mock  Cherry  Pie. 

One  cupful  cranberries  cut  in  halves  or  chopped,  % 
cup  seeded  raisins  chopped  fine,  1  tablespoon  flour 


82  THE  MAGNOLIA  COOK  BOOK 

mixed  with  1  cup  sugar ;  pour  on  y2  cup  boiling  water, 
add  teaspoon  vanilla.     Bake  in  double  crust. 

Mrs.   F.  E.  Harvey. 

Banana  Pie. 

Mix  together  !/2  cup  sugar  and  2  tablespoons  flour, 
add  2  cups  of  sweet  milk  and  yolks  of  2  eggs,  flavoring. 
Cook  in  double  boiler  until  thick.  Bake  an  open  crust. 
Cut  a  banana  in  fine  pieces  and  put  thickly  over  bottom 
of  crust.  Add  the  cooked  filling  and  the  beaten  whites 
of  the  egges  placed  on  the  top.  *  Bake  in  a  hot  oven 
until  the  whites  are  brown. 

Mrs.    White. 

Caramel  Pie  (two  pies). 

One  cup  dark  brown  sugar,  1  cup  granulated  sugar, 
4  heaping  tablespoons  flour,  yolks  of  2  eggs.  Mix  all 
together  and  add  gradually  one  quart  of  water,  1/2 
tablespoon  butter  and  vanilla  to  taste.  Cook  until  it 
thickens. 

FROSTING— Whites  of  two  eggs  beaten  stiff,  add 
2  ^ablespoons  brown  sugar.  Bake  with  one  crust. 

Mrs.  C.  E.  Rice 

Cream  Pie. 

One  cup  sugar,  butter  size  of  small  walnut,  yolks  of 
two  eggs,  pinch  of  salt,  2  small  tablespoons  flour,  V2 
teaspoon  lemon  extract,  2  cups  hot  water.  Cook  in 
double  boiler.  Fill  a  previously  baked  crust  and  cover 
with  meringue  made  with  whites  of  2  eggs  and  2  table- 
spoons sugar,  pinch  of  salt,  and  !/4  teaspoon  vanilla. 

Mrs.  Furgeson 


THE  MAGNOLIA  COOK  BOOK  83 


"Man   shall   not   live   by   bread   alone." 

Marshn: allow  Cream  Pudding. 

One  tablespoonful  granulated  gelatine  dissolved  in  1/2 
cup  of  cold  water;  put  it  over  the  fire  and  bring  to  a 
boil,  stirring  constantly.  Take  it  oft6  and  stir  in  1 
cupful  of  cold  water;  let  it  stand  while  you  beat  the 
whites  of  4  eggs  to  a  standing  froth;  add  to  this  1 
cupful  of  sugar  and  the  gelatine.  Beat  steadily  until 
it  begins  to  thicken.  Stir  into  it  2  teaspoonfuls  of 
vanilla,  and  1  cupful  of  chopped  English  walnuts. 
\Yhen  very  thick  form  into  molds  ami  set  upon  ice. 
Serve  with  whipped  cream  and  candied  cherries.  This 
recipe  makes  enough  for  ten  people. 

Mrs.    Jeter. 

Chocolate  Cream  Pudding. 

Two  ounces  (4  tablespoons  or  1  square)  of  chocolate, 
3  level  teaspoons  corn  starch  mixed  with  6  tablespoons 
cold  water,  1  pint  boiling  water,  whites  of  3  eggs,  % 
cup  of  sugar.  Pour  boiling  water  on  to  cornstarch  and 
cook  a  little.  Add  chocolate,  then  sugar,  and  cook 
until  chocolate  becomes  dissolved  in  mixture.  Pour 
onto  beaten  whites  of  eggs  and  mold  in  dish. 

SAUCE — Mix  together  1  tablespoon  cornstarch  and 
2  tablespoons  cold  water,  then  1  pint  scalded  milk,  add 
1  cup  sugar.  2  ounces  chocolate  and  1  teaspoon  vanilla. 

Miss   Vera   DeForest. 

Fig  Pudding. 

Two  pounds  figs  washed,  dried  and  minced;  3  cups 
fine  bread  crumbs,  4  eggs,  2-3  cup  powdered  suet.  2 
cups  milk,  2-3  cup  white  sugar,  a  pinch  of  soda  dis- 


84  THE  MAGNOLIA  COOK  BOOK 

solved  in  hot  water  and  stirred  in  the  milk,  a  little 
salt.  Soak  the  crumbs  in  the  milk,  stir  in  the  eggs, 
well  beaten;  beat  all  ingredients  three  minutes.  Put 
in  bag  and  steam  3  hours.  Eat  hot  with  brandy  sauce. 

Mrs.  Gilmer 

Fruit  Pudding. 

Beat  the  whites  of  6  eggs  very  s'iff;  add  6  table- 
spoons granulated  sugar,  1  cup  blanched  almonds,  l/z 
cup  candied  cherries,  juice  of  1  orange.  1  teaspoon 
vanilla.  Cut  the  pineapple  from  1  can  in  little  cubes 
and  add  1  "ablespoon  Fnox's  granulated  gelatine, 
soaked  in  enough  pineapple  juice  to  soak,  then  add  a 
very  little  hot  water,  just  enough  to  dissolve  gelatine. 
Then  add  to  the  rest  and  put  in  mold.  Serve  with 
\\hipped  cream  with  cherries  dotted  around. 

Mrs.  W.  H.  DeForest 

Prune  Whip. 

One-third  pound  of  prunes,  ^  cup  sugar,  whites  of 
5  eggs,  %  tablespoon  lemon  juice.  Cook  prunes  till 
soft,  chop  fine,  add  sugar  and  cook  5  minutes.  Beat 
whites  of  eggs  till  very  stiff,  add  prune  mixture  grad- 
ually when  cold.  Pile  lightly  in  buttered  pudding  mold 
;m:l  bake  20  minutes  in  slow  oven. 

Miss  Hanvey,  Hollywood,   Cal. 

Pudding. 

One  tablespoon  butter,  2  tablespoons  sugar,  %  cup 
1  i1!'.  1  rup  raisins,  1  teaspoon  baking  powder.  Thicken 
'nth  flour  and  steam. 

Apricot  Pudding. 

Butter  dish  and  fill  with  apricots  (either  canned  or 
fresh)  to  depth  of  2  inches,  season  with  butter,  sugar 
and  cinnamon.  Cover  with  rich  biscuit  dough  and 
bake  till  brown. 


THE  MAGNOLIA  COOK  BOOK  85 

Apple  Fool. 

Stew  6  large  apples  and  rub  through  the  colander. 
^Yhile  hot,  stir  into  them  a  tablespoonful  oi  melted 
butter,  a  cupful,  of  sugar,  and  the  yolks  of  2  eggs, 
well  beaten.  Whip  all  together  until  light.  Put  in 
fruit  dish  and  spread  on  the  top  the  beaten  whites 
mixed  with  3  teaspoonfuls  of  sugar.  Any  tart  fruit 
is  nice  made  in  this  manner. 

Mrs.  L.  G.  Hoyt. 

Apple  Dumplings  (special). 

Mix  1  cup  of  sugar  and  1  tablespoon  flour  with  cold 
water  t-o  the  consistency  of  cream.  Then  add  1  pint 
boiling  water.  Boil  and  add  1  tablespoon  butter  and 
flavor.  Peal,  core  and  chop  six  large  apples.  Make 
rich  biscuit  dough  and  roll  in  sheet.  Spread  apples  on 
dough,  sugar  and  add  cinnamon.  Eoll  and  cut  into 
slices.  Place  in  pan,  cover  with  half  the  sauce  and 
bake  and  serve  hot  with  remainder  of  sauce. 

Mrs.   E,  G.  Taylor 

Rhubard  Pudding. 

Chop  rhubarb  pretty  fine,  put  in  a  pudding  dish  and 
sprinkle  sugar  over  it ;  make  a  batter  of  1  cupful  of 
sour  milk,  2  eggs,  a  piece  of  butter  the  size  of  an  egg, 
half  a  teaspoonful  of  soda,  and  enough  flour  to  make 
a  batter  about  as  thick  as  for  cake.  Spread  over  the 
rhubarb  and  bake.  When  done,  turn  out  on  the  platter 
upside  down.  Serve  with  sugar  and  cream. 

Mrs.  L.  G.  Hoyt 

Suet  Pudding. 

One  cup  of  suet,  1  cup  of  raisins.  1  cup  of  molasses, 
1  cup  sweet  milk,  1  teaspoon  soda,  %  teaspoon  cinna- 
mon, %  teaspoon  nutmeg,  pinch  of  salt,  flour  enough 
to  make  like  cake  dough.  Steam  three  hours. 

Mrs.    Carrie   Smyser 


86  THE  MAGNOLIA  COOK  BOOK 

Steamed  Suet  Pudding. 

One  cup  molasses,  1  cup  finely  chopped  suet,  1  cup 
milk,  3  cups  flour,  1  teaspoon  soda,  1  teaspo'on  each 
of  cinnamon,  cloves  and  nutmegs,  1  cup  stoned  raisins, 
currants,  nuts  and  citron  if  wished.  Steam  3  or  4  hours. 

SAUCE — Eight  tablespoons  sugar,  1  tablespoon  flour, 
2  tablespoons  butter,  vanilla.  Pour  on  boiling  water. 
and  thicken. 

Mrs.  E.   W.  Kelly. 

Brown  Pudding. 

Yolks  of  2  eggs.  %  cup  cold  water,  1  cup  molasses 
(light  New  Orleans),  T-/O  teaspoon  each  of  spices,  cin- 
namon and  cloves,  2  cups  flour,  1  teaspoon  soda,  1/2  cup 
hot  water.  Dissolve  soda  in  hot  water.  Add  molasses, 
then  flour  and  spices  alternately  with  cold  water,  and 
eggs  last.  Steam  1  hour. 

SAUCE — Whites  2  eggs  well  beaten,  %  cup  sugar, 
%  cup  butter.  Melt  butter  and  sugar  together  and 
add  whites.  Flavor  to  taste. 

Mrs.    S.    B.    Snyder. 

Apple  Pudding. 

Pare  and  chop  6  tart  apples,  butter  a  pudding  dish, 
put  in  a  layer  of  fine  bread  crumbs,  add  bits  of  butter, 
then  a  layer  of  apples  with  sugar  and  nutmeg;  re- 
peat until  the  dish  is  full,  finishing  with  bread  crumbs. 
Pour  over  the  whole  a  teacup  of  hot  water,  bake  half 
an  hour  and  serve  with  any  preferred  sauce. 

Mrs.   C.  W.  Cord. 

Steam  Pudding. 

One  and  a  half  cups  raisins,  1  cup  beef  suet,  1  cup 
sour  milk,  1  egg,  1  cup  syrup.  1  level  teaspoon  soda, 
1  cup  nuts,  flour  for  stiff  batter.  Steam  2  hours. 

SAUCE — Three  cups  boiling  water,  1  tablespoon 
cornstarch,  butter  size  of  walnut,  1  cup  sugar,  salt  and 
flavoring. 

Mrs.  Stewart. 


THE  MAGNOLIA  COOK  BOOK  87 

Eggless  Plum  Pudding. 

One  heaping  cup  bread  crumbs,  2  cups  flour,  1  cup  of 
suet  chopped  fine,  1  cup  of  raisins,  1  cup  of  molasses. 
1  cup  of  sweet  milk,  1  teaspoon  each  of  soda,  salt, 
cloves  and  cinnamon.  Fill  baking  powder  cans  a  little 
more  than,  half  full,  set  in  kettle  of  hot  water  and 
boil  steadily  for  2%  hours. 

Mrs.    C.    W.    Cord. 
Mrs.    J.   H.    Cord. 

English  Steam  Pudding. 

One  cup  half  filled  with  molasses  and  finished  with 
brown  sugar,  1  cup  half  filled  with  butter  and  finished 
with  chopped  suet ;  1  cup  raisins.  1  cup  sweet  milk, 
3  cups  flour.  1  teaspoon  soda,  i.  egg,  pinch  of  salt. 
Put  this  into  a  well  greased  pudding  pan,  and  place  in 
a  steamer;  do  not  remove  cover  while  pudding  is 
steaming.  Steam  3  hours. 

Mrs.  McKnight. 

Foam  Sauce  (for  above). 

One  and  a  quarter  cups  of  sugar.  14  cnp  butter,  yolk 
of  1  egg.  Beat  well  together,  then  add  the  white  of 
the  egg  beaten  very  stiff,  flavor  to  taste,  then  pour  1 
cup  of  boiling  water  over  it  just  before  serving.' 

Mrs.   J.   P.  McKnight. 

English  Plum  Pudding. 

Half  pound  of  stale  bread  crumbs,  1  cup  scalded 
milk,  14  lb.  granulated  sugar,  4  eggs,  y2  Ib.  raisins  cut 
in  pieces  and  floured,  VA  lb.  currants.  2  oz.  finely  cut 
citron,  14  lb.  finely  chopped  figs,  %  U>-  suet  chopped 
fine,  !/4  cup  wine,  l/i  cup  brandy.  %  grated  nutmeg, 
l/2  lb-  almonds  blanched  and  chopped  fine,  94  teaspoon 
cinnamon,  1-3  teaspoon  cloves,  1-3  teaspoon  mace,  1^ 
teaspoons  salt.  Soak  bread  crumbs  in  milk,  let  -stand 
until  cool,  add  sugar,  beaten  yolk  of  3  eggs,  raisins, 
currants,  figs,  citron,  almonds,  chopped  suet  and  cream 


88  THE  MAGNOLIA  COOK  BOOK 

by  using  the  hand.  Combine  mixtures,  add  wine, 
brandy  and  spices  and  whites  of  eggs  beaten  stiff. 
Turn  in  buttered  mold  and  steam  six  hours.  Serve 
with  brandy  sauce,  or  hard  sauce. 

Mrs.    Hanvey,  Hollywood 

Hard  Sauce. 

One-third  cup  butter,  1  cup  powdered  sugar,  1-3  tea- 
spoon lemon  juice  or  extract,  2-3  teaspoon  vanilla. 
Cream  the  butter,  add  sugar  gradually  and  flavoring. 

Mrs.    Hanvey.     Hollywood 

Snow  Pudding. 

To  1  quart  of  milk  add  whites  of  3  eggs  well  beaten, 
2  tablespoons  of  cornstarch  (dissolved  in  a  little  wa- 
ter), !/2  cup  sugar,  pi^ch  salt.  Put  all  in  double  boiler 
and  cook  until  thick.  Flavor  with  vanilla. 

SAUCE— To  1  pint  of  milk  add  the  yolks  of  3  eggs, 
Mi  cup  of  sugar.  Cook  in  double  boiler  and  flavor 
with  vanilla.  Cook  until  a  nice  smooth  custard. 

Mrs.   C.    P.   Modie. 

Date  Pudding. 

Half  pound  dates  washed  and  chopped,  2  cups 
wheat  flakes,  3  eggs,  %  cup  brown  sugar,  */2  cup 
chopped  suet,  flour  enough  to  dredge  fruit  and  suet. 

Part  II — Two  tablespoons  molasses,  ^  teaspoon  soda, 
juice  of  1  lemon.  Mix  the  two  parts  and  steam  3  hours. 
Hard  sauce  or  whipped  cream. 

Mrs.   F.    E.    Harvey. 

Dandy  Pudding. 

One  quart  milk,  4  eggs,  2  tablespoons  cornstarch,  ^ 
cup  sugar,  1  teaspoon  vanilla.  Put  the  milk  on  to 
boil.  Moisten  the  cornstarch  with  a  little  cold  milk 
and  add  to  the  boiling  milk.  Stir  constantly  and  boil 
5  minutes.  Beat  the  yolks  of  eggs  and  sugar  together 
until  light,  then  add  to  boiling  milk.  Take  from  the 
fire,  add  flavoring  and  pour  into  a  baking  dish.  Beat 
the  whites  of  the  eggs  to  a  stiff  froth,  add  2  table- 


THE  MAGNOLIA  COOK  BOOK  89 

spoons  powdered  sugar  and  heap  on  top  of  the  pud- 
ding, set  in  oven  until  light  brown.     Serve  ice  cold. 

Mrs.  John  T.   Stivers. 

Steamed  Pudding. 

One  cup  of  black  molasses,  1  cup  sour  milk,  1  cup 
finely  chopped  suet,  1  cup  seeded  raisins,  1  cup  coarsely 
chopped  nuts,  %  cup  citron  cut  small,  %  cup  currants, 
1  finely  grated  carrot,  1  level  teaspoon  each  of  soda, 
cinnamon  and  salt,  %  teaspoon  each  of  nutmeg  and 
cloves,  heaping  teaspoon  vanilla,  about  3  cups  of  sifted 
flour.  Steam  3  hours  and  serve  with  liquid  or  hard 
sauce. 

Miss   Florence   Clayton. 

Apple  Fritters. 

Make  a  batter  with  1  cup  sweet  milk,  1  teaspoon 
sugar,  2  eggs,  2  cups  flour,  1  teaspoon  baking  powder. 
Cover  chopped  apples  with  batter  and  fry  in  deep  fat. 

Baked  Apple  Dumplings. 

Make  a  rich  pie  paste.  Pare  and  core  the  apples, 
filling  the  cavities  with  sugar,  and  if  preferred  a  flav- 
oring of  cinnamon  or  nutmeg.  Enclose  the  apples  sep- 
arately in  the  pieces  of  paste,  put  into  a  deep  pan  and 
pour  over  the  following  sauce :  » 

SAUCE — Three  cups  water,  %  cup  sugar,  butter  the 
size  of  an  egg.  Thicken  this  with  2  level  teaspoons  of 
flour.  Bake  in  moderate  oven  until  apples  are  tender. 

Mrs.  W.  J.  Jeter. 


90  THE  MAGNOLIA  COOK  BOOK 


"Dainty    things    for   dainty    people." 

Fruit  Relish. 

Eight  oranges,  3  lemons,  4  bananas,  3  grape  fruit,  1 
small  can  grated  pineapple.  Sweeten  to  taste. 

Mrs.  F.  C.  Webber 

Breakfast  Dish. 

Wash,  core  and  chop  nice  apples,  fill  the  dishes, 
sprinkle  with  chopped  nuts  and  sugar,  and  serve  with 
cream. 

Mrs.    Gilmer. 

Grape  Juice  Sponge. 

One  pint  juice,  2  tablespoons  tapioca,  cold  water,  1 
cup  sugar,  lemon  juice,  whites  of  2  eggs.  Heat  grape 
juice,  soak  tapioca,  then  add  to  juice  with  %  teaspoon 
of  lemon  juice.  Cook  until  tapioca  becomes  transpar- 
ent. When  partly  cold  add  whites  of  eggs  beaten  stiff. 
Serve  with  cream  and  sugar. 

Miss  Vera   DePorest. 

Lemon  Soufle. 

Yolks  of  4  eggs,  grated  rind  and  juice  of  1  lemon,  1 
cup  sugar,  whites  of  4  eggs.  Beat  whites  and  yolks 
separate,  add  sugar  and  rind  to  yolks,  then  add  lemon. 
Cut  whites  into  mixture  after  having  beaten  them  stiff. 
Put  in  baking  dish  and  place  dish  in  pan  of  cold  water. 
Do  not  let  water  boil.  Bake  for  twenty-five  minutes 
and  serve  in  baking  dish.  Do  not  let  a  draught  touch  it. 

Miss  Vera  De  Forest. 

Banana  Snow. 
Take  6  good  ripe  bananas,  not  dark.    Cut  and  slice, 


THE  MAGNOLIA  COOK  BOOK  91 

then  mash  as  fine  as  possible.  Add  juice  of  1  lemon, 
the  white  of  1  egg  (whipped).  Whip  bananas,  lemon 
juice  and  egg  togeiher.  The  longer  you  whip  the  more 
banana  snow  you  will  have.  When  nearly  done  add 
2  spoonfuls  of  sugar  and  whip  until  sugar  is  dissolved. 
When  ready  to  serve  add  chopped  walnuts  on  top. 

Mrs.  Gilmer 

Bavarian  Cream. 

One  pint  cream,  1  cup  milk,  ^  cup  sugar,  1  box  gel- 
atine, 1  square  chocolate.  Soak  gelatine  in  %  cup  milk. 
Whip  cream  stiff.  Melt  chocolate,  add  2  tablespoons 
of  sugar  to  it,  put  in  pan  with  1  tablespoon  of  boiling 
water,  stir  over  fire  till  smooth.  Have  the  remaining 
~y-2  cup  milk  hot.  Stir  chocolate  into  it  and  add  gelatine 
and  rest  of  sugar.  Beat  the  mixture  till  it  begins  to 
thicken,  add  whipped  cream,  mix  and  put  in  cold  place. 
Serve  with  whipped  cream. 

Mrs.  Gilmer 

Spanish  Cream. 

Half  box  Knox  gelatine,  1  quart  milk,  4  eggs,  8  table- 
spoons sugar.  Soak  gelatine  in  milk.  Put  over  fire 
and  stir  until  dissolved.  Add  yolks  of  eggs  and  4  table- 
spoons of  sugar  thoroughly  beaten.  Stir  until  it  comes 
to  boiling  point.  Remove  from  stove  and  have  whites 
of  eggs  well  beaten  with  4  tablespoons  of  sugar.  Add 
whites,  stirring  briskly  until  thoroughly  mixed.  Flavor 
with  vanilla  and  pour  into  molds.  Serve  with  whipped 
cream. 

Mrs.  O.  P.  Lockhart. 

Strawberry  Charlotte. 

Make  boiled  custard  of  1  pint  of  milk,  yolks  of  3 
eggs,  yo  cup  sugar,  1  tablespoon  of  cornstarch,  flavor- 
ing to  taste.  Line  a  glass  dish  with  lady  fingers  dipped 
in  sweet  cream ;  lay  upon  these  ripe  strawberries  sweet- 
ened with  powdered  sugar ;  then  layer  cake  and  straw- 


92  THE  MAGNOLIA  COOK  BOOK 

berries  as  before.  Just  before  serving  pour  over  whole 
the  cold  custard.  Beat  whites  of  eggs  to  a  stiff  froth 
with  3  tablespoons  of  powdered  sugar  and  spread  over 
top.  Decorate  with  large  berries. 

Mrs.    J.    M.    Woodruft. 

Date  Forte. 

One  cup  sugar,  3  eggs,  1  cup  chopped  dates,  1  cup 
walnuts,  2y2  tablespoons  flour.  1  teaspoon  baking  pow- 
der. Flour  the  nuts  and  dates.  Beat  sugar  and  eggs 
very  lightly,  add  flour,  then  dates  and  nuts  alternately. 
Bake  in  moderate  oven,  serve  with  whipped  cream. 

Mrs.    W.    J.    Jeter. 

Shortcake. 

Three  scant  cups  flour,  1  cup  sugar,  pinch  salt,  3 
level  teaspoons  baking  powder,  1-3  cup  butter,  milk 
to  form  soft  dough. 

Mrs.  E.  W.  Kelly 

Delicious  Dessert. 

Pare  the  peaches  carefully,  halve  them  and  remove 
stones.  Chop  fine  an  equal  quantity  of  almonds  and 
English  walnuts.  Fill  the  openings  from  which  the 
stones  were  taken  with  the  chopped  nuts.  Fasten  the 
halves  together  with  tiny  skewers  or  wooden  tooth- 
picks, sprinkle  4  or  5  tablespoons  sugar  over  them  and 
set  in  a  saucepan  with  just  enough  water  to  keep  from 
burning.  Steam  10  minutes,  then  set  away  to  cool. 
Chill  thoroughly  and  serve  cold  with  sugar  and  cream. 

Mrs.   Harvey. 

Spanish  Cream. 

Half  box  Knox's  gelatine  soaked  in  1  cup  milk.  Put 
another  cup  milk  on  the  stove  and  when  hot  stir  in  5 
tablespoons  of  sugar,  the  soaked  gelatine,  and  the 
beaten  yolks  of  2  eggs.  As  soon  as  it  begins  to  thicken 
take  from  the  fire  and  stir  in  the  whites  beaten  to  a 


THE  MAGNOLIA  COOK  BOOK  93 

stiff  froth,   flavor  with  vanilla,  pour  into  a  mold  to 
cool.     Serve  with  cream  and  sugar. 

Mrs.    M.    R.    Matthews. 

Baked  Apples. 

Select  large  even  sized  apples,  core  with  thin  knife 
so  as  not  to  break  them,  y2  cup  chopped  walnuts,  y2 
cup  cracker  crumbs,  y2  CUP  sugar.  Soften  filling  with 
melted  butter,  fill  apples  and  bake  in  oven. 

SAUCE — One-quarter  cup  water,  l/2  cup  butter,  iy2 
cups  brown  sugar,  y2  nutmeg  grated.  Let  boil  2  min- 
utes, then  beat  whites  of  2  eggs  to  a  stiff  froth  and 
slowly  stir  into  syrup.  Use  while  hot. 

Mrs.  Burson. 

Angel  Charlotte  Russe. 

One  tablespoon  Knox's  gelatine,  14  cup  cold  water, 
y±  cup  boiling  water,  1  cup  sugar,  1  pint  heavy  cream, 
y2  dozen  or  more  rolled  stale  macaroons,  1  dozen  or 
more  marshmallows  cut  in  small  pieces,  2  tablespoons 
or  more  chopped  candied  cherries,  vanilla,  14  pound 
blanched  and  chopped  almonds.  Soak  gelatine  in  cold 
water,  dissolve  in  boiling  water  and  add  sugar.  When 
mixture  is  cold  add  cream  beaten  stiff,  almonds,  maca- 
roons, marshmallows  and  candied  cherries.  Flavor 
with  vanilla.  Turn  into  a  mold  first  dipped  in  cold 
water  and  chill. 

A  Friend 

Charlotte  Russe. 

Whip  1  quart  of  rich  cream  to  stiff  froth  and  drain 
well  on  a  nice  sieve.  To  1  scant  pint  of  milk  add  6 
eggs  beaten  very  light,  make  very  sweet,  flavor  high 
with  vanilla.  Cook  over  hot  water  till  it  is  a  thick 
custard.  Soak  1  ounce  Cox's  gelatine  in  a  very  little 
water,  and  warm  over  hot  water.  When  the  custard 
is  very  cold  beat  in  lightly  the  gelatine  and  whipped 
cream.  Line  bottom  of  mold  with  buttered  paper,  sides 


94  THE  MAGNOLIA  COOK  BOOK 

with  sponge  cake  or  lady  fingers  fastened  together 
with  white  of  egg.  Fill  with  the  cream,  put  on  ice. 
To  turn  out,  dip  the  mold  for  a  moment  in  hot  water. 
In  draining  the  whipped  cream,  all  that  drips  through 
can  be  rewhipped.  Fine. 

Mrs.  L.   M.  Anderson 

Tapioca  Cream  Custard. 

Soak  4  heaping  tablespoons  of  tapioca  in  2  teacups 
water  over  night.  Place  over  the  fire  a  quart  of  milk, 
let  come  to  a  boil,  then  stir  in  the  tapioca,  a  good  pinch 
of  salt ;  stir  until  it  thickens  a  little,  then  add  a  cupful 
of  sugar  and  the  beaten  yolks  of  3  eggs.  Stir  it 
quickly,  pour  into  a  dish  and  stir  gently  into  the  mix- 
ture the  whites  beaten  stiff,  the  flavoring,  and  set  to 
eooi. 

Fruit  Cream. 

Half  box  gelatine  dissolved  in  milk  for  5  minutes, 
2-3  cup  sugar,  %  quart  of  milk.  Heat  to  boiling  point. 
When  cool  and  just  velvety  (not  set),  stirr  in  1  quart 
of  whipped  cream.  Set  on  ice.  Serve  with  fruit  and 
sugar  and  cream.  Delicious  with  bananas. 

Caramel  Pudding. 

One  and  a  half  cups  sugar,  1  quart  of  boiling  water, 
3  tablespoons  cornstarch,  %  pound  blanched  almonds. 
Put  the  sugar  in  a  saucepan  and  brown  to  a  rich 
coffee  color,  pour  in  the  boiling  water  and  thicken  with 
the  cornstarch.  Put  the  almonds  in  molds,  pour  over 
them  the  caramel  and  set  to  cool.  Serve  with  whipped 
cream. 

Mrs.    Anderson. 

Pineapple  Cream. 

Two  cups  of  milk,  3  tablespoons  cornstarch,  3  table- 
spoons sugar,  speck  salt,  whites  2  eggs,  4  tablespoons 


THE  MAGNOLIA  COOK  BOOK  95 

grated  pineapple.  Cook  as  for  cornstarch  pudding. 
Remove  from  fire  and  fold  in  lightly  the  whites  of  the 
eggs  beaten  stiff  and  the  grated  pineapple.  Serve  cold 
with  cream. 

Escalloped  Strawberries. 

One  quart  of  strawberries  and  1  pint  of  cream  are. 
required.  Whip  the  cream  until  dry;  place  a  layer 
of  fruit  in  a  deep  glass  dish,  add  a  sprinkling  of  sugar 
and  cover  with  whipped  cream ;  continue  this  until  all 
are  used,  heaping  cream  on  top.  Set  in  a  cool  place 
until  thoroughly  chilled. 

Mrs.   W.    J.   Jeter. 

Cranberry  Frappe. 

Boil  1  quart  cranberries  and  2  cups  water  for  5 
minutes.  Strain  through  cheese  cloth,  add  2  cups 
sugar,  juice  1  lemon.  When  cold  freeze  to  a  soft  mush, 
serve  with  or  after  the  turkey  course. 

Y.    W.    C.    A.    Cooking    School. 

Strawberry  Shortcake. 

Three  tablespoons  white  sugar,  4  tablespoons  butter, 
1  quart  flour,  3  teaspoons  baking  powder.  Make  this 
into  a  soft  dough  with  sweet  milk.  Roll  out  and  bake 
in  jelly  cake  pans. 

Mrs.  E.  Rice 


96  THE  MAGNOLIA  COOK  BOOK 


Ices 


Apricot  Ice. 

One  can  apricots  put  through  fruit  press,  1  bowl 
sugar,  juice  of  3  lemons.  Add  water  to  make  %  gal- 
lon. Add  3  unbeaten  whites  of  eggs  last  thing.  Freeze 
as  you  would  ice  cream. 

Bavarian  Cream. 

One  pint  cream,  1  cup  milk,  l/2  cup  sugar,  1  square 
chocolate,  %  box  gelatine  in  y%  cup  milk.  Whip  cream 
stiff.  Melt  chocolate,  add  a  tablespoon  of  sugar  to  it, 
put  in  pan  with  1  tablespoon  of  boiling  water;  stir 
over  fire  till  smooth.  Have  the  remaining  %  cup  milk 
hot,  stir  chocolate  into  it  and  add  gelatine  and  rest 
of  sugar.  Beat  the  mixture  till  it  begins  to  thicken, 
add  whipped  cream,  mix  and  put  in  cold  place.  Serve 
with  whipped  cream. 

Mrs.  C.  C.  Wuddard 

Chocolate  Ice  Cream. 

Beat  2  eggs  very  light  and  cream  them  with  2  cups 
of  sugar.  Scald  a  pint  of  milk  and  turn  on  by  degrees, 
mixing  well  with  the  sugar  and  eggs;  stir  in  this  % 
a  cup  of  grated  chocolate;  return  to  the  fire  and  heat 
until  it  thickens,  stirring  briskly.  Take  from  fire  and 
cool.  When  thoroughly  cold  freeze. 

Mrs.  John  T.  Stivers. 

Five  Threes. 

Three  oranges,  3  lemons,  3  bannas,  3  cups  of  sugar, 
3  pints  of  water.  Put  sugar  and  water  together,  boil 
for  a  few  minutes.  Pour-  it  over  the  juice  and  pulp 
of  the  lemons  and  oranges  and  bananas  mashed  fine. 
When  cold  freeze  stiff. 

Mrs.  J.  H.  Cord 


THE  MAGNOLIA  COOK  BOOK  97 

Lemon-Orange  Sherbet. 

Juice  of  8  oranges,  4  lemons,  2%  cups  of  sugar,  2 
cupse  water.  When  ready  to  put  in  freezer  add  1 
pint  rich  cream  and  freeze. 

Mrs.    Hammond. 

Lemon  Sherbet. 

Four  lemons,  16  tablespoons  of  sugar,  1  quart  of 

rich  sweet  milk,  whites  of  4  eggs.  Dissolve  the  sugar 
in  the  lemon  juice  thoroughly,  add  the  well  beaten 
whites  of  eggs  and  beat  until  a  creamy  mass  is  the 
result;  then  very  slowly  add  the  sweet  milk,  beating 
constantly  until  all  the  milk  is  added.  Turn  into  the 
freezer  and  freeze  the  same  as  ice  cream;  pack  in  ice 
one  hour  or  longer.  This  is  delicious. 

Mrs.  John  A.  Cottle 

Walnut  Bisque. 

Two  cups  scalded  milk,  %  teaspoon  vanilla,  few 
grains  salt,  yolks  3  eggs,  1-3  cup  sugar.  Make  into 
boiled  custard,  cool,  add  1  cup  cream  and  beat  stiff 
with  bisque  made  of  caramalizing  2-3  cup  sugar  and 
2-3  cup  walnut  meats,  cooled  and  ground  in  meat 
grinder.  Freeze. 

Y.  W.  C.  A.  Cooking  School 

Mousse. 

Two  quarts  cream  to  whip,  1  can  pineapple,  1  bottle 
Mareschino  cherries,  1  box  marshmallows,  1  pound 
English  walnuts.  Flavor  and  sweeten  to  taste.  Whip 
cream  stiff,  add  fruit  cut  in  small  discs  and  nuts.  Do 
not  use  juice  of  pineapple.  Pack  in  freezer  as  for 
freezing  with  ice  and  salt  but  do  not  turn  freezer. 

Mrs.  Wudard 

Vanilla  Ice  Cream. 

Scald  one  pint  of  fresh  cream  in  a  double  boiler,  add 
half  a  pound  of  granulated  sugar  and  stir  constantly 


THE  MAGNOLIA  COOK  BOOK 


until  the  sugar  is  dissolved;  take  from  the  fire,  add 
another  pint  of  milk  and  when  cold  add  a  tablespoon 
of  vanilla.  Turn  the  mixture  into  the  freezer  and 
freeze. 

Mrs.  John  Stivers 

Raspberry  Ice. 

Boil  together  1  quart  of  water  and  1  pound  sugar  for 
5  minutes.  Skim  and  cool.  When  cold  add  1  juart  of 
raspberries  and  juice  of  2  lemons.  Put  mixture  in 
freezer  and  turn  slowly  until  frozen. 

Mrs.    Claude   E.    Quivey. 

Ice  Cream. 

One  and  a  half  pints  milk,  2  cups  granulated  sugar, 
scant  !/4  cup  of  flour,  2  eggs,  2  tablespoons  of  gelatine 
(Cox's),  1  quart  of  good  rich  cream.  Let  the  milk 
come  to  a  boil;  beat  the  eggs  and  stir  in  the  flour,  then 
add  1  cup  of  sugar.  Add  this  to  the  boiling  milk  and 
cook  20  minutes.  Stir  constantly  (this  insures  smooth, 
velvety  cream).  Remove  from  fire  and  pour  in  the 
gelatine  dissolved  in  the  usual  way.  Beat  hard  for  a 
moment,  then  set  aside  to  cool.  When  cool  beat  in  the 
second  cup  of  sugar  and  the  cream  and  flavoring. 
Freeze  until  partially  frozen,  then  if  desired,  add  a 
large  cupful  of  any  mashed  fruit.  Cover  and  finish 
freezin. 

Miss    Florence    Clayton. 

Pineapple  Ice. 

Two  cans  of  pineapple.  Separate  fruit  and  juice. 
Make  a  syrup  of  3  pounds  sugar  and  2  pints  of  water 
and  while  hot  pour  over  the  fruit  and  let  cool.  Then 
add  4  pints  of  cold  water,  juice  of  pineapple,  and  1 
teaspoon  of  tartaric  acid.  When  half  frozen,  beat  in 
the  stiffly  beaten  whites  of  3  eggs.  One-half  this  quan- 
tity for  a  gallon  freezer,  will  serve  12  people. 

Florence    Clayton. 


THE  MAGNOLIA  COOK  BOOK  99 


Sweet  Piccalillj^ . 

One  peck  green  tomatoes,  12  chili  peppers,  6  medium 
onions.  Chop  tomatoes,  pour  over  them  1  cup  salt 
and  let  stand  over  night ;  then  drain  off,  add  chopped 
onions  and  peppers,  I1/**  cups  sugar,  1  cup  white  mus- 
tard seed,  1  teaspoon  allspice,  cloves,  cinnamon  and 
nutmeg.  Cover  with  vinegar,  not  too  strong,  and  boil 
till  tender. 

Mrs.   M.    Gale. 

Ripe  Tomato  Relish. 

Eighteen  tomatoes,  2  onions,  3  or  4  peppers,  21/2  cups 
vinegar,  iy2  cups  sugar,  1  teaspoon  of  all  kind  spices. 
2  teaspoons  salt.  Cook  1  hour. 

Mrs.    F.    H.    Jenness. 

Chili  Sauce. 

Three  stalks  of  celery  chopped,  24  large  ripe  toma- 
toes, 6  green  peppers  without  seeds,  4  large  onions,  3 
tablespoons  of  salt,  8  tablespoons  golden  brown  sugar, 
6  teacups  of  vinegar.  Chop  onions  and  peppers  fine, 
peel  the  tomatoes  and  cut  small,  put  all  into  a  kettle 
and  boil  an  hour. 

Mrs  Hammond. 

Fig  Pickles  (Sweet). 

Secure  white  Pacific  figs.  Do  not  peel,  simply  wash. 
One  quart  vinegar  (cider),  4  pounds  granulated  sugar, 
2  teaspoons  cloves,  2  teaspoons  cinnamon.  Boil  above 
together  for  15  minutes,  then  add  figs  to  this  syrup  and 
boil  till  you  can  pick  with  fork.  Can  hot  with  syrup 
in  air  tight  jars. 

Mrs.   S.   J.   Chapman.    . 


too  THE  MAGNOLIA  COOK  BOOK 

Spanish  Pickles. 

One  large  head  of  cabbage,  chopped  fine;  sprinkle 
with  salt,  put  in  straining  bag  over  night.  Three 
dozen  small  white  onions,  4  green  peppers  soaked  in 
salt  water  over  night,  1%  dozen  small  cucumbers  sliced 
1/2  inch  thick,  1  quart  green  beans,  scalded.  Spices: 
l/2  ounze  tumeric,  %  ounce  celery  seed,  14  pound  good 
mustard.  Place  a  layer  of  vegetables  then  spices  alter- 
nately, cover  with  vinegar  in  which  has  been  lissolved 
%  pound  brown  sugar.  Boil  until  it  begins  to  thicken. 

Mrs.    Gllmer. 

Tomato  Soy. 

One  box  (or  %  bushel)  ripe  tomatoes  peeled,  cut  in 
dice ;  1  dozen  large  onions,  3  dozen  red  peppers  (put 
onions  and  peppers  through  meat  chopper),  1  gallon 
best  vinegar,  3%  pounds  brown  sugar,  l1/^  teaspoons 
Tabasco  .sauce,  15  teaspoons  salt,  20  teaspoons  ginger, 
20  teaspoons  cloves,  20  teaspoons  cinnamon  (spices  all 
ground,  rounding  spoonfuls).  Boil  3%  hours,  stir  al- 
most constantly  after  it  begins  to  settle.  Seal  or  put 
in  self  sealing  bottles. 

Mrs.    Gllmer. 

Chili  Sauce. 

Twelve  ripe  tomatoes  sliced,  2  large  peppers,  1  large 
onion  chopped  fine,  I1/*)  cups  cider  vinegar,  1  cup  brown 
sugar,  2  tablespoons  salt,  1  level  teaspoon  cloves,  1 
level  teaspoon  allspice,  1  level  teaspoon  nutmeg,  1  level 
teaspoon  ginger,  pinch  mustard.  Mix  cold  and  boil 
until  thick. 

Mrs.   Carrie   Smyser. 

Mustard  Pickles. 

Two  quarts  sliced  cucumbers,  2  quarts  sliced  cauli- 
flower, 2  quarts  sliced  onions,  2  large  green  peppers. 
Soak  over  night  in  weak  brine,  set  on  stove,  let  come 
to  boil,  drain  off  brine.  Add  3  cups  vinegar,  cook  20 


THE  MAGNOLIA  COOK  BOOK  101 

minutes,  let  stand  until  cold,  then  add  dressing  as  fol- 
lows: Two  pints  of  vinegar,  let  come  to  a  boil.  Add 
to  this  10  tablespoons  mustard,  l/2  cup  flour,  2  cups 
sugar,  !/2  ounce  tumeric,  mix  to  smooth  paste  and  stir 
into  hot  vinegar.  Cook  to  consistency  of  thin  starch. 

Mrs.  Offenbach 

Mixed  Pickles. 

One  quart  small  onions,  1  quart  small  green  tomatoes. 

1  head  cabbage,  1  teaspoon  celery  seed,  2  cups  sugar, 

2  quarts  cider  vinegar,  1  quart  small  cucumbers,  1  large 
cauliflower,  4  tablespoons  mixed  spices,  4  tablespoons 
ground  mustard,  !/2  °up  flour.     Scald  each  vegetable 
in  salt  water.     Wet  mustard,  flour  and  sugar  together, 
stir  into  vinegar  while  boiling.     Mix  all  together  and 
pour  over  vegetables. 

Mrs.   Countryman. 

Chow  Chow. 

Two  heads  of  cabbage,  40  cucumbers,  1  quart  of  little 
white  onions,  15  onions,  20  very  small  cucumbers,  1 
quart  of  string  beans.  Cut  cabbage,  large  onions  and 
large  cucumbers  in  pieces.  Mix  with  beans,  small 
onions  and  cucumbers.  Do  not  cut  the  latter.  Salt 
down  over  night.  In  the  morning  drain  and  put  to 
soak  in  equal  parts  of  vinegar  and  water  for  a  day  or 
two.  Drain  again  and  mix  in  1/2  pound  sliced  horse- 
radish, i/2  teacup  ground  pepper.  Boil  5  quarts  of 
vinegar  and  1  pound  of  brown  sugar;  pour  over  while 
hot.  Repeat  this  for  three  mornings.  The  third  morn- 
ing add  %  pound  ground  mustard  in  almost  1  pint 
of  salad  oil  well  mixed.  Stir  through  the  pickle.  Also 
mix  in  */2  pound  mustard  seed,  1  ounce  celery  seed,  1 
ounce  tumeric.  This  can  be  divided  if  desired. 

Mrs.   Matthews. 

Chow  Chow. 

One  and  a  half  qts.  green  tomatoes,  2  onions,  1%  qts. 
ripe  tomatoes,  3  red  peppers.  Chop  fine  and  add  */2 


102  THE  MAGNOLIA  COOK  BOOK 

cup  salt.  Let  stand  over  night,  drain  and  add  1  quart 
vinegar,  1  pint  sugar,  %  teaspoon  each  of  cloves  and 
cinnamon,  y2  cup  of  mustard  seed.  Cook  1/2  hour. 

Alyce   S.    Newton. 

Peach  Pickles. 

Seven  pounds  cling  stone  peaches  peeled,  3  pounds 
granulated  (cane)  sugar,  1  pint  strong  vinegar,  1 
ounce  each  of  cinnamon,  cloves  and  mace.  Boil  vine- 
gar and  sugar  together  three  consecutive  days  and 
pour  over  fruit.  The  fourth  day  cook  all  together 
until  peaches  are  tender.  Enclose  spices  in  thin  tar- 
latan bags. 

Miss  Clayton. 

Tomato  Catsup. 

Half  bushel  tomatoes  peeled,  %  ounce  (or  1  rounded 
tablespoon)  of  whole  cloves,  2  dozen  small  bird  peppers, 
4  tablespoons  whole  mustard,  a  little  pounded  ginger 
root,  8  small  garlic  cloves,  2  ounces  allspice,  8  bay 
leaves.  8  inches  stick  cinnamon,  8  medium  sized  onions, 
1  cup  brown  sugar.  Boil  %  hours  and  strain  through 
wire  sieve.  Return  to  the  fire  and  boil  until  thick. 
Then  add  1  quart  vinegar,  boil  15  minutes  and  add  4 
level  tablespoons  salt  and  2  teaspoons  white  pepper. 
Bottle  and  seal  while  hot. 

Mrs.  H.  M.  Clayton. 

Raw  Tomato  Catsup. 

One  peck  ripe  tomatoes  pared  and  mashed  fine,  2 
roots  horseradish  grated,  1  teacup  brown  sugar,  2 
ounces  celery  seed,  4  ounces  brown  mustard  seed,  1 
ounce  grated  cloves,  2  ounces  ground  cinnamon,  1  tea- 
cup onions  minced  fine,  i/2  teacup  salt,  4  ounces  yellow 
mustard,  %  ounce  each  of  black  and  red  pepper,  1 
ounce  of  ground  mace,  1  quart  of  vinegar.  Mix  well, 
bottle  and  cork  tight. 

Mrs.  Burson. 


THE  MAGNOLIA  COOK  BOOK  103 

Chili  Sauce. 

One  quart  ripe  tomatoes,  scant  ^2  cup  vinegar,  1  tea- 
spoon salt,  y2  teaspoon  cloves,  1  tablespoon  sugar,  2 
onions  chopped  fine,  1  teaspoon  cinnamon,  y%  teaspoon 
pepper,  l/o  teaspoon  mustard.  Cook  slowly  3  hours. 

Mrs.  Gilliland 

Chili  Sauce. 

One  dozen  large  ripe  tomatoes,  2  large  onions,  1 
tablespoon  ground  cinnamon,  2  teacups  vinegar,  3  chili 
peppers,  2  tablespoon  salt,  l/2  teacup  sugar.  Chop  to- 
matoes and  chili  peppers,  season  with  other  ingredients 
and  cook  slowly  for  l1/^  hours. 

Mrs.  C.  H.  Griffen 

Chopped  Pickle. 

Two  gallons  small  green  tomatoes,  1  dozen  large 
onions,  or  l/o  gallon  little  pickling  onions,  1  dozen 
green  peppers,  2  boxes  seedless  raisins,  2  pounds  brown 
sugar,  1  box  mixed  spices?  2  bunches  celery,  2  quarts 
cucumbers  or  dill  pickles.  1  pint  green  natsurtium  seed, 
vinegar  enough  to  cover  well.  Slice  the  tomatoes  thin 
and  salt  over  night,  then  drain  and  scald  a  few  at  a  time 
in  1  pint  of  vinegar  and  1  pint  of  water,  then  put  in 
a  bag  and  hang  up  to  drain  all  day  or  all  night.  Slice 
the  onions  (if  the  large  ones  are  used)  and  salt  a  little 
while  the  tomatoes  are  draining.  Cut  up  the  peppers, 
leaving  out  the  seed  pad.  Cut  the  celery  into  small 
pieces,  and  slice  the  cucumbers.  Mix  all  together  thor- 
oughly, put  into  a  large  pan,  pour  the  vinegar  over 
until  covered,  and  simmer  gently  for  twenty  minutes, 
or  half  an  hour.  "Will  keep  a  long  time.  This  quantity 
makes  between  2  and  3  gallons. 

Mrs.  H.  M.   Clayton. 

Chutney. 

Six  green  tomatoes  (8  if  small)  from  which  seeds 
are  taken,  12  sour  apples,  4  large  sliced  onions,  1  cup 


104  THE  MAGNOLIA  COOK  BOOK 

seeded  raisins.  Chop  each  fine,  peeling  apples  and  to- 
matoes. Into  a  quart  of  vinegar  stir  2  cups  sugar,  2 
teaspoons  salt  and  2  teaspoons  dry  mustard.  Put  on 
fire,  cook  5  minutes  after  it  begins  to  boil,  then  add 
other  ingredients  and  boil  over  slow  fire  for  an  hour. 
Add  more  sugar  if  too  sharp.  Also  some  currants. 
This  makes  4  pints. 

Chili  Sauce. 

Twelve  large  ripe  tomatoes,  4  ripe  or  3  green  chili 
peppers,  2  onions,  2  tablespoons  salt,  2  tablespoons 
sugar,  1  tablespoon  cinnamon.  3  cups  vinegar.  Peel 
tomatoes  and  onions,  chop  separately  very  fine,  add  the 
peppers  chopped,  with  the  olher  ingredients,  and  boil 
al  1  together  1%  hours.  Bottle  and  it  will  keep  a 
long  time.  This  chili  sauce  is  excellent  and  more 
healthful  than  catsup. 

Mustard  Pickles. 

Cut  up  small  cucumbers,  green  tomatoes,  onions,  cel- 
ery (more  than  of  others),,  cauliflower,  soak  in  brine 
over  night,  drain.  Put  in  kettle  vinegar  enough  to 
cover  vegetables  and  sugar  to  taste;  when  hot  put  in 
vegetables  and  cook  tender.  Then  add  y%  cup  flour, 
3  tablespoons  mustard  and  a  pinch  of  red  pepper  for 
each  2  quarts  of  pickles.  Cook  a  short  time  longer 
and  put  in  crock. 

Mrs.  Charles  S.  McKelvey. 

Tomato  Jelly. 

Peel  and  cut  up  firm,  ripe  tomatoes  and  to  each 
pound  add  the  grated  peel  of  a  lemon.  Boil  until  to- 
matoes are  soft,  then  mash  and  strain  through  a  cloth. 
To  each  pint  of  juice  add  the  jui'^e  of  one  lemon  and  a 
pound  of  heated  loaf  sugar.  Let  the  sugar  melt,  put 
where  it  will  boil  gently  until  it  jellies  when  dropped 
on  a  plate — about  thirty  minutes.  Seal  like  any  other 
jelly,  and  serve  with  meat  or  fowl.  A  spiced  jelly 
can  be  made  by  adding  some  bags  of  whole  spic«  after 
straining  the  juice,  and  letting  them  boil  together. 


THE  MAGNOLIA  COOK  BOOK  105 


Orange  Marmalade. 

Four  large  oranges,  2  lemons.  Slice  or  shred  all  in 
fine  pieces,  add  as  much  water  as  fruit  and  juice.  Cook 
l/2  hour  or  until  tender.  Add  as  much  sugar  as  fruit 
and  water.  Cook  fast  about  %  hour.  Put  in  jelly 
glasses. 

Mrs.    S.    J.    Chapman. 

Orange  Marmalade. 

Six  navel  oranges  sliced  crosswise  (do  not  peel),  the 
juice  of  2  lemons.  To  each  pound  of  fruit  add  1  quart 
of  water  and  1  extra  quart  to  the  whole.  Boil  %  hour, 
skim  well,  let  cool.  To  each  cup  of  fruit  add  1  cup  of 
cane  sugar,  boil  until  it  jellies. 

Mrs.  E.  W.  Parker 

Orange  Marmalade. 

Twelve  oranges,  4  lemons  of  medium  size,  sliced  very 
thin.  Cover  in  a  large  granite  kettle  with  7  pints  of 
water,  let  stand  over  night.  The  second  day  cook  with- 
out stirring  until  the  rinds  are  tender,  usually  about  Vo 
or  %  of  an  hour.  Stand  away  again  over  night.  The 
third  day  weigh,  deduct  the  weight  of  kettle,  add  IVt 
pounds  of  best  granulated  sugar  to  each  pound  of 
pulp,  cook  until  the  syrup  will  jelly  when  cooled,  and 
place  in  jars  and  glasses  while  hot. 

cTWrs.  Young 

Grape  and  Nut  Marmalade. 

Six  pounds  of  muscat  grapes  seeded,  3  pounds  of 
sugar,  y2  pound  nuts,  1  tablespoon  vinegar.  Weigh, 
wash  and  seed  the  grapes.  Then  weigh  again.  Heat 
slowly  to  boiling  and  let  boil  10  to  15  minutes.  Add 


io6  THE  MAGNOLIA  COOK  BOOK 

sugar   gradually  and  boil  45  minutes  from  the  first. 
Ten  minutes  before  finished  add  nuts  and  vinegar. 

Mrs.  C.  H.  Griffon 

Lemon  Butter. 

One  and  a  half  cups  sugar,  2  eggs,  2  lemons,  2  table- 
spoons butter.  Cook  in  a  double  boiler  and  stir  until 
clear  and  thick  like  honey. 

Mrs.  L    G.  Hoyt 

Lemon  Butter. 

Grated  rind  and  juice  of  3  lemons,  3  eggs  well  beaten, 
2%  cups  sugar,  %  cup  water,  butter  size  of  walnut. 
Let  come  to  a  boil  stirring  all  the  time. 

Mrs.    Burson 

Preserved  Muscat  Grapes. 

Seven  pounds  Muscat  grapes  seeded,  3  cups  sugar, 
2  pounds  chopped  walnuts.  Boil  grapes  until  skins  are 
tender,  then  put  in  chopped  nuts  and  boil  15  minutes. 

Mrs.    Gllmer. 

Preserved  or  Spiced  Concord  Grapes. 

Separate  pulps  from  skins,  boil  skins  (in  just  enough 
water  to  cover)  till  tender.  Cook  pulps  until  soft 
enough  to  pass  through  sieve.  Put  the  skins  and 
strained  pulp  together  allowing  1/2  pound  sugar  to  each 
pound  of  fruit.  If  you  want  it  spiced  add  1  tablespoon 
of  doves  and  a  tablespoon  of  cinnamon  to  each  pound 
of  fruit,  and  enough  vinegar  to  dissolve  sugar. 

Mrs.  Gllmer. 
i 

Dried  Figs. 

It  is  best  to  use  figs  that  are  not  dead  ripe.  Boil 
figs  until  the  green  disappears,  drain,  make  a  thick 
syrup  of  2-3  sugar  to  1-3  water  and  boil  figs  until 
transparent.  Let  stand  over  night.  Bring  to  boil  next 
morning,  let  stand  another  24  hours  and  then  drain. 
Put  on  board  and  dry  in  sun,  turning'  daily.  When 
dried  thoroughly,  dip  in  sugar  and  put  away. 

A.  s.  N. 


THE  MAGNOLIA  COOK  BOOK  107 


"If  the  kettle  boiling  be,     Seven  minutes  makes  the  tea." 

General  Rules. 

1.  Keep  tea  and  coffee  in  closely  covered  jars  or  cans. 

2.  Do  not  use  tea  pots  or  coffee  pots  made  of  tin. 

3.  Scald  tea  and  coffee  pots  before  using. 

4.  Use  freshly  boiled  water  in  making  the  coffee. 

5.  As  a  rule  1  teaspoon  tea  to  1  cup  water  and  2  tea- 

spoons coffee  to  1  cup  water. 

Tea. 

One  teaspoon  tea,  1  cup  boiling  water.  Put  the  tea 
in  a  scalded  tea  pot  and  pour  the  boiling  water  over  it. 
Steep  5  minutes  in  a  warm  place.  Strain  and  serve 
either  hot  or  iced. 

Boiled  Coffee. 

One-third  cup  cold  water,  1-3  egg  or  1  egg  shell,  1-3 
cup  ground  coffee,  2  cups  boiling  water.  Beat  egg 
slightly  or  crush  the  shell  and  add  to  coffee  and  x/2 
the  cold  water.  Place  in  scalded  coffee  pot,  add  the 
boiling  water  and  boil  3  minutes.  Stir  down  the 
grounds,  pour  out  a  little  coffee  to  clear  the  spout,  add 
the  remaining  cold  water  and  set  the  coffee  pot  on  the 
back  of  the  stove  for  ten  minutes. 

Filtered  Coffee. 

One  cup  powdered  coffee.  7  cups  boiling  water.  Use 
a  coffee  pot  with  an  inside  strainer.  Place  the  pow- 
dered coffee  in  the  strainer  and  add  the  water  grad- 
ually. Keep  the  coffee  pot  covered  while  the  water  is 
filtering.  Serve  at  once  without  cooking. 


io8  THE  MAGNOLIA  COOK  BOOK 

German  Cocoa. 

Two  tablespoons  of  cocoa,  1  square  of  Baker's  choco- 
late, sugar  to  taste,  1  cup  of  cold  water.  Let  boil  10 
minutes  over  fire  slowly,  then  add  1  quart  of  milk  and 
put  in  double  boiler  and  steam  ll/2  hours.  When  it  is 
hot  in  boiler  put  1  level  teaspoon  of  cornstarch  dis- 
solved in  milk.  When  ready  to  serve  add  vanilla  to 
taste  and  serve  with  whipped  cream.  Fine. 

Sadie  Webber 

Lemon  Syrup. 

Squeeze  the  juice  from  1  dozen  lemons  and  strain 
out  the  seeds.  Remove  the  pulp  from  the  skins,  boil 
it  five  minutes  in  2  cupfuls  of  water.  Strain,  add  the 
juice  and  measure.  Allow  l1^  cupfuls  of  sugar  for 
every  cupful  of  the  liquid.  Put  over  the  fire,  stir  until 
dissolved,  boil  5  minutes,  skim  and  seal  hot.  Fine 
for  drink  in  traveling  added  to  water. 

Mrs.  L.  G.  Hoyt 

Orange  Syrup. 

Grated  yellow  rind  of  1  dozen  oranges,  4  ounces  of 
citric  acid,  7  pounds  of  granulated  sugar,  3  quarts 
boiling  water.  Grate  oranges,  put  in  a  crock  with 
sugar,  acid  and  boiling  water  and  stir  occasionally 
till  quite  cold  and  dissolved.  Let  stand  about  24  hours 
and  bottle.  Do  not  add  juice  of  oranges.  Use  1  or  2 
tablespoons  to  a  glass  of  water. 

Miss    Hanvey. 


THE  MAGNOLIA  COOK  BOOK  109 


"How  could  a  hostess  manage  or  society  survive, 

Without  the  favored  sandwich  at  luncheon,  teas  at  five? 

What  daring  combinations  achieves  the  housewife  bold, 

In  efforts  to  improve  upon  the  many  sorts  grown  old; 

There's  Dutch  and  Tutti  Frutti,  Sardine  and  Bostonese, 

There's  Harlequin,  and  Butterfly   and  Nut  and   Devilled  Cheese. 

There's  Ham  and  Egg,  and  Salad-Mushroon  and  \\atercress, 

And  endless  other  kinds,  all  devilled  more  or  less. 

'Tis  not  a  passing  fancy,  nor  fashion  of  a  day, 

The  sandwich  is  a  household  friend  and  is  surely  here  to  stay." 

Sardine  and  Ham  Sandwiches. 

Mince  sardines  fine  and  mix  with  %  the  quantiy  of 
cold  boiled  minced  ham  and  spread  over  thinly  cut 
and  slightly  buttered  bread. 

Mrs.  John  T.  Stivers 

Ham  Sandwiches. 

Ten  cents  worth  boiled  ham,  5c  worth  roasted  pea- 
nuts. Chop  finely  and  moisten  with  salad  dressing. 
Spread  between  buttered  bread. 

Mrs.   R.  H.   Craig. 

Cheese  Sandwiches. 

Two  hard  boiled  eggs,  14  pound  grated  cheese,  x/2 
teaspoon  each  salt  and  pepper  and  mustard,  1  table 
spoon  melted  butter  or  olive  oil,  and  1  tablespoon  vine- 
gar. Mash  the  yolks  of  the  eggs  and  mix  smooth  with 
the  melted  butter,  add  salt,  pepper,  mustard  and  cheese, 
mixing  well,  add  vinegar  and  finely  chopped  whites 
of  eggs.  Spread  between  thin  slices  of  white  bread. 

cTVIiss  Ida  B.  Davison 

Cheese  Sandwiches. 

One  teaspoon  of  butter  and  2  of  flour,  warm  on  the 
stove  until  smooth,  add  %  cup  sweet  milk  and  1/2  cup 
of  cheese  cut  in  small  bits,  a  little  salt  and  cayenne  or 
chili  powder.  Stir  till  all  is  dissolved  and  cook  a  little, 


no  THE  MAGNOLIA  COOK  BOOK 

then  cool.  Cut  bread  as  for  sandwiches  and  spread 
with  cheese  mixture  quite  thickly.  Butter  the  top  and 
put  in  oven  to  toast.  To  be  eaten  while  hot. 

Mrs.  M.  Gale 

Cheese  Sandwiches. 

One  hard  boiled  egg,  l/o  pound  grated  cheese,  ^ 
teaspoon  each  salt,  pepper,  mustard,  1  tablespoon  each 
of  melted  butter  and  vinegar.  Crumble  yolk  of  egg 
in  bowl,  add  butter,  mix  smoothly,  add  salt,  pepper, 
mustard  and  cheese,  mix  well  and  add  vinegar.  Spread 
on  buttered  bread. 

Nut  Sandwiches. 

Chop  English  walnuts  with  an  equal  amount  of  either 
celery  or  -hard  boiled  eggs.  Mix  with  any  preferred 
salad  dressing  and  spread  on  buttered  bread. 

Mrs.  R.  H.  Craie 

Fruit  Cheese  for  Sandwiches. 

One  pound  raisins,  1  pound  figs,  1  pound  dates,  1 
pound  almonds,  1  pound  English  walnuts,  1  pound  Bra- 
zilian nuts,  1  pound  pecans,  1  pound  filberts.  Grind 
together  and  mix,  put  in  roll  and  slice  as  wanted.  Roll 
in  waxed  paper;  will  last  for  a  long  time.  Can  be 
served  as  fruit  cake  or  for  sandwiches. 

cTWrs.  Carrie  Smyser 

Date  Sandwiches. 

One  cup  each  finely  chopped  dates  and  either  pecans 
or  English  walnuts.  Mix  well  and  if  not  moist  enough 
to  spread  easily,  thin  a  very  little  with  hot  water., 
Spread  between  very  thin  slices  of  buttered  bread. 

Mrs.  J.  W.  Alabaster 

Eoast  Beef  Sandwiches. 

Chop  rare  roast  beef  very  fine,  taking  care  to  use 
only  the  lean  portions  of  the  meat.  Sprinkle  with  salt, 


THE  MAGNOLIA  COOK  BOOK  in 

pepper  and   a  saltspoonful  of  horseradish.     Mix  and 
make  into  sandwiches  with  thinly  sliced  graham  bread. 

Peanut  Sandwiches. 

Shell  and  skin  freshly  roasted  peanuts  and  roll  them 
to  fine  crumbs  on  a  pastry  board.  Add  salt  to  taste 
and  mix  the  powdered  nuts  with  enough  fresh  cream 
cheese  to  make  a  paste  that  can  be  easily  spread  on 
unbuttered  bread.  Keep  in  a  cold,  damp  place  until 
wanted. 

Ham  and  Olive  Sandwiches. 

Chop  lean  ham  fine  and  beat  into  each  cupful  of  the 
minced  meat  a  tablespoonful  of  salad  oil,  a  teaspoonful 
of  vinegar,  a  saltspoonful  of  French  mustard,  six  olives 
chopped  fine  and  a  teaspoonful  of  minced  parsley. 
Work  all  to  a  paste  and  spread  on  thin  slices  of  white 
bread. 

Bean  Sandwiches. 

Press  baked  beans  through  a  sieve  and  add  14  their 
amount  of  ham  or  other  meat  which  has  been  cooked 
with  them  and  subsequently  put  through  a  meat 
grinder.  Moisten  with  tomato  catsup,  adding  a  few 
drops  of  Worcestershire  sauce,  spread  between  wafer- 
thin  rounds  of  Boston  brown  bread,  and  cut  into  small 
triangles. 

Chicken  Sandwiches. 

Put  equal  proportions  of  the  white  meat  of  cold 
chicken  and  blanched  almonds  through  a  meat  grinder. 
Add  %  the  quantity  of  finely  chopped  celery  and  form 
into  a  paste  with  highly  seasoned  salad  dressing. 
Spread  between  thin  slices  of  cream  bread  well  but- 
tered, and  trimming  off  all  crusts,  cut  in  fancy  shapes. 

Tongue  Sandwiches. 

Press  hard  boiled  eggs  through  a  sieve,  adding  a  like 


THE  MAGNOLIA  COOK  BOOK 


quantity  of  cold  tongue,  minced  to  a  paste.  Season 
highly  with  French  mustard  and  bits  of  parsley.  Spread 
between  thin,  buttered  slices  of  whole  wheat  bread, 
and  trimming  off  all  crusts,  cut  into  shapes. 

Fruit  Sandwiches. 

Chop  equal  proportions  of  dates,  figs,  candied  pine- 
apple and  English  walnuts,  very  fine.  Sprinkle  slightly 
with  bar  sugar,  moisten  with  orange  juice,  and  spread 
between  lightly  buttered  rounds  of  cream  bread,  which 
have  been  cut  from  thin  slices  with  a  small  biscut 
cutter. 

Gingerbread  Sandwiches. 

Cut  day-old  gingerbread  into  slices  */4  of  an  inch 
thick,  butter  and  spread  with  the  following  filling: 
Put  equal  proportions  of  seeded  raisins  and  English 
walnuts  through  a  meat  grinder.  To  each  cupful  of 
this  mixture  add  two  tablespoonfuls  of  honey  and  one 
of  orange  juice. 

Sweetbread  Sandwiches. 

Chop  very  fine,  two  parts  of  cold  boiled  sweetbreads 
to  one  of  stoned  olives.  Add  half  its  bulk  in  shredded 
lettuce,  season  with  salt,  pepper,  French  mustard  and 
lemon  juice,  and  spread  between  wafer-thin,  buttered 
slices  of  gluten  bread,  cutting  into  dainty  shapes. 

Canapes. 

These  are  small  slices  of  bread  covered  with  simple 
or  compound  mixtures  of  fish,  meat,  eggs,  cheese,  etc., 
seasoned  highly  and  served  as  a  first  course,  to  tempt 
the  appetite.  Cut  either  white,  graham,  rye,  or  brown 
bread  in  14  inch  slices,  and  then  in  oblongs,  triangles, 
rings,  crescents,  or  diamond  shape;  butter  and  brown 
in  the  oven.  Cover  with  any  of  the  following  combina- 
tions and  arrange  on  individual  plates. 


THE  MAGNOLIA  COOK  BOOK  113 

No.  1.  Equal  portions  of  mashed  sardines  and  hard 
boiled  eggs,  season  with  lemon  juice;  pile  it  in  center 
of  bread  with  minced  whites  around  it  and  lay  slices 
of  pickles  across  diagonally. 

No.  2.  Creamed  butter,  minced  watercress,  lemon 
juice,  and  minced  lobster  or  crab  or  a  layer  of  caviar, 
or  anchovy  paste. 

No.  3.  Spread  with  French  mustard,  grated  cheese, 
and  a  border  of  chopped  green  sweet  peppers. 

No.  4.  Minced  ham  or  tongue  made  into  paste  with 
creamed  butter  and  mustard,  and  garnished  with 
minced  olives  or  pickles,  or  a  slice  of  fresh  cucumber. 

Mrs.    W.    J.    Jeter. 


114  THE  MAGNOLIA  COOK  BOOK 

Weaver  Dry  Goods  Co. 

H.  R.  WEAVER,  Prop. 

For  Five  Years 
The  Vermont  Ave.  Dry  Goods  Store 

Phone  West  2001 

Special    attention  given  to  Ladies  wants,  infants 
and  children's.     Big  Fancy    Work  Department. 

New  Address  24O9  Vermont  Ave. 


(Eafrirria 

344  SO.  HILL  ST. 


Puritan  daf>i?na 

613  SO.  SPRING  ST. 

FURNITURE  CARPETS-DRAPERIES 

li 
CASfiT-BROADWAVAT  7IS-  CRED/T\ 


THE  MAGNOLIA  COOK  BOOK  115 


Candy 

"Sweets    to    the    sweet." 

Panoche. 

Two  and  a  half  cups  brown  sugar,  %  cup  of  white 
sugar,  1  cup  milk  or  cream,  lump  butter  size  of  walnut. 
Boil  until  it  forms  a  soft  ball  in  water.  Then  take  off 
fire  and  add  cup  chopped  walnuts  and  a  teaspoonful 
vanilla  and  beat  until  it  creams.  Pour  out  on  a  but- 
tered platter. 

Mrs.  E.  W.  Kelly 

Panoche. 

Two  cups  light  brown  sugar,  or  half  white  and  half 
brown,  1  cup  milk,  ^  saltspoon  of  cream  of  tartar,  1 
tablespoon  of  butter,  1  cup  sliced  nuts,  1  teaspoonful 
vanilla.  Mix  sugar,  milk,  etc.  After  cooking  a  little 
while  add  the  butter.  Let  boil  for  15  minutes  or  until 
it  forms  a  soft  ball.  Remove  from  stove,  add  nuts  and 
flavoring.  Beat  to  a  cream,  pour  into  a  greased  dish 
and  cut  in  squares. 

Mrs.  W.  E.  White. 

Divinity  Candy. 

Three  cups  sugar,  ^  cup  corn  syrup,  %  cup  water, 
butter  size  of  walnut,  %  teaspoon  salt.  Boil  till  a 
little  will  harden  in  cold  water,  but  do  not  stir  while 
boiling.  Pour  very  slowly  over  the  stiffly  beaten  whites 
of  2  eggs.  Beat  constantly  and  long,  adding  1  teaspoon 
vanilla  during  the  process,  and  when  partly  cold  and 
beginning  to  turn  white,  add  1  pint  broken  walnut 
meats.  Spread  on  buttered  plates  and  cut.  Two  per- 
sons are  almost  necessary  to  make  this  successfully, 
as  rapid  beating  is  required. 

Mrs.   Sylvia  Grossman 


Ii6  THE  MAGNOLIA  COOK  BOOK 

Divinity  Candy. 

Two  cups  granulated  sugar,  %  cup  corn  syrup,  a/2 
cup  sweet  milk,  1  cup  chopped  nuts.  Boil  until  a  soft 
ball  is  formed  when  tested  in  cold  water;  then  beat 
until  creamy,  add  the  nuts  and  pour  into  buttered  pans. 

Divinity  Candy. 

Three  cups  granulated  sugar,  %  cup  Karo  Corn 
Syrup  and  2-3  cup  water.  Boil  until  a  soft  ball  is 
formed  when  tested  in  cold  water.  Beat  the  whites  of 
2  eggs  to  a  stiff  froth,  with  */£  teaspoon  of  salt.  Pour 
the  syrup  into  the  whites  gradually,  beating  all  the 
time,  then  add  1  cup  of  chopped  walnuts.  Pour  candy 
into  buttered  pans. 

Maple  Fudge. 

One  and  a  half  cups  light  brown  sugar,  1  cup  maple 
syrup,  %  cup  sweet  milk,  1  level  teaspoon  butter.  Boil 
slowly  until  it  forms  soft  ball  when  tested,  then  let  it 
stand  until  cool.  Then  beat  with  fork  until  creamy. 
Pour  into  buttered  pans. 

Mrs.  E.  G    Shryack 

Fudge. 

Two  cups  sugar,  1  cup  milk,  2  squares  Baker's  choc- 
olate, butter  size  of  an  egg.  Boil  until  it  will  form  soft 
ball  when  in  cold  water.  Remove  from  fire,  add  vanilla 
and  stir  until  it  grains. 

Mrs   Hammond. 

Nugget. 

Two  cups  white  sugar,  %  cup  warm  water,  %  cup 
corn  syrup,  small  piece  of  butter.  Boil  until  it  gets 
hard  in  water.  Beat  into  the  stiffly  beaten  whites  of 
2  eggs.  Add  nuts.  Pour  into  greased  pan.  Success 
depends  on  the  thorough  beating. 

Mrs.  W.  E.  White. 


THE  MAGNOLIA  COOK  BOOK  117 

Marshmallows. 

Two  tablespoons  gelatine,  cover  with  8  tablespoons 
water,  2  cups  sugar,  8  tablespoons  water,  pinch  of  salt, 
%  teaspoon  vanilla.  Boil  sugar  and  water  until  it 
forms  soft  ball  in  cold  water.  Pour  over  soaked  gela- 
tine, add  salt  and  flavoring  and  beat  until  stiff — from 
20  to  30  minutes.  Pour  in  floured  pan,  let  stand  until 
it  is  firm,  then  cut  in  squares  and  roll  well  in  sifted 
flour. 

Mrs.   F.    S.    Williams. 

Butter  Taffy. 

One  cup  of  sugar,  ^  cup  of  cold  water,  1  tablespoon- 
ful  of  molasses,  1%  tablespoonfuls  of  vinegar,  butter 
size  of  an  egg.  Boil  20  minutes. 

Vinegar  Candy. 

Two  cups  of  white  sugar,  %  cup  water,  y2  cup  of 
vinegar.  Boil  until  it  becomes  hard  in  cold  water. 
Cut  in  squares  or  pull  until  white. 

French  Creams. 

Break  into  a  bowl  the  white  of  1  or  more  eggs  as  the 
quantity  you  wish  to  make  will  require.  Add  to  it  an 
equal  quantity  of  cold  water,  then  stir  in  XXX  pow- 
dered, or  confectioner's  sugar  until  you  have  it  stiff 
enough  to  mold  into  shape  with  the  fingers.  Flavor  to 
taste.  Set  aside  to  dry.  This  is  the  foundation  for  all 
French  cream  candies. 

Mrs.  Harvey. 

Candy  Peppermint  Drops. 

Two  cups  of  sugar,  1  cup  of  water,  2  tablespoons 
gluecose.  Boil,  then  whip  till  creamy,  then  melt  again 
in  double  boiler.  Drop  from  a  teaspoon  on  a  greased 
paper. 

Mrs.  A.  H.   Stover. 


ii8  THE  MAGNOLIA  COOK  BOOK 

Fudge. 

Two  cups  of  sugar,  %  to  1  cup  milk,  1  to  l1/^  squares 
unsweetened  chocolate  or  4  tablespons  of  cocoa,  2 
tablespoons  butter,  1  teaspoon  vanilla.  Heat  milk  and 
sugar  and  when  sugar  is  dissolved  add  the  chocolate. 
1 — Boil  until  it  reaches  the  soft  ball  stage,  stirring  un- 
til chocolate  is  melted.  2 — Remove  from  fire,  add  the 
butter  and  vanilla  and  beat  till  creamy  and  thickened. 
Pour  quickly  into  a  greased  tin.  AVhen  firm  cut  in 
squares. 

Mary  Anderson 

Panoche. 

Three  cups  brown  sugar,  1  cup  milk,  1  cup  chopped 
nuts,  2  tablespoons  butter,  1  teaspoon  vanilla.  1 — Boil 
sugar  and  milk  slowly  to  the  soft  ball  stage,  then  re- 
move from  fire  and  add  the  rest  of  the  ingredients. 
2. — Beat  until  creamy  and  thickened,  pour  quickly  into 
a  greased  pan,  and  when  firm  cut  into  squares. 

Josephine  Anderson 

Nut  Brittle. 

One  cup  sugar,  %  to  1  cup  nuts  shelled  and  broken 
in  pieces.  1 — Put  sugar  in  sauce  pan  to  heat  and  when 
it  begins  to  melt  on  the  bottom  of  the  saucepan  stir  it 
until  it  becomes  a  thin,  light  brown  syrup  with  no 
lumps.  (Keep  the  sugar  stirred  down  from  the  sides 
of  the  pan.)  2. — Add  the  nuts  immediately  and  pour 
quickly  on  a  buttered  plate  or  platter  and  mark  in 
squares  as  soon  as  the  knife  does  not  stick  to  the  candy. 
(A  tin  plate  need  not  be  buttered.)  When  cold,  break 
in  pieces. 

Faye  Harvey 


THE  MAGNOLIA  COOK  BOOK  119 


Baking  Powder. 

One  pound  pure  cream  of  tartar,  y2  pound  soda  and 
mix  with  an  even  pint  of  flour.  Sift  four  or  five  times. 
Keep  in  covered  cans  in  a  dry  place.  Use  three  tea- 
spoonfuls  to  a  quart  of  flour.  Mrs.  Charles  S.  McKelvey. 

How  to  Wash  Blankets. 

To  each  pair  of  blankets  l/o  bar  soap.  (Do  this  the 
day  before  washing  blankets.)  Two  bucketfuls  of 
warm  water,  two  large  tablespoonfuls  of  pulverized 
borax  and  two  of  liquid  ammonia.  Place  the  blankets 
in  a  tub  to  soak  for  one  hour.  Do  not  rub  or  wring. 
Lift  into  another  tub  in  which  you  have  two  buckets 
of  warm  water,  two  large  tablespoonfuls  of  borax  and 
two  of  ammonia  and  let  soak  one-half  hour.  Do  not 
rub  nor  wring.  Hang  on  line  to  dry.  Select  a  clear, 
warm  day. 

Mrs.    Gilmer. 

Cream  for  the  Hands. 

Three  ounces  glycerine,  3  ounces  alcohol,  1  drachm 
frangacanth,  3  ounces  rosewater,  14  ounces  soft  water. 
Cream  Marquis. 

Refined  white  wax  y±  ounce,  Spermaceti  2  ounces, 
oil  of  sweet  almonds  2^/2  ounces,  rosewater  2  ounces. 
Heat  the  first  3  ingredients  until  wax  is  melted.  Do 
not  let  them  boil.  Remove  from  fire  and  add  rosewater, 
stirring  briskly  until  foamy  and  white.  Perfume  if 
you  wish. 

Mrs.  C.  A.  Gaud 

Vinegar. 

Five  gallons  rain  water.  5  pounds  very  dark  brown 
sugar,  1  cake  compressed  yeast.  Mix  these  well.  Toast 
5  or  6  slices  of  bread  (one  inch  thick)  a  very  dark 
brown,  and  place  on  top  of  earthen  jar  that  contains 
these  ingredients,  tie  cheese  cloth  tightly  over  the  jar. 
Let  stand  six  weeks  in  the  sun.  Then  strain. 

Mrs.    Gilmer. 


THE  MAGNOLIA  COOK  BOOK 


Table  of  Contents 


Page 

Bread 7 

Hot  Bread 12 

Soups 1 9 

Salads  and  Dressings 23 

Meats  and   Fish 31 

Vegetables ; 43 

Cheese 49 

Eggs 53 

Cakes 55 

Cookies  and  Doughnuts 73 

Pies 79 

Puddings  and  Sauces 83 

Desserts 90 

Ices 96 

Pickles  and  Catsup 99 

Marmalades 105 

Beverages 1 07 

Sandwiches 109 

Candy 115 

Miscellaneous ...  ....  119 


